Ginger Peach Pie

Name: Ginger Peach Pie
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 cups flour; 1 ⁄ 2 tsp. salt; 8 tbsp. chilled butter, cut into pieces; 3 tbsp. chilled vegetable shortening; 1 egg; 1 tbsp. fresh lemon juice; 1 tbsp. fresh lemon juice; 2 tsp. peeled, minced fresh ginger; 1 tsp. ground cinnamon; 2 ⁄ 3 cup plus 1 tbsp. sugar; 1 ⁄ 4 cup instant tapioca; 4 lb. fresh peaches; 2 tbsp. butter; 1 egg white

Serves
serves 8

CHRISTOPHER HIRSHEIMER

A touch of spicy ginger and cinnamon add warmth and depth to sweet summer peaches. We made this pie with sweet, ripe peaches which allowed us to use less sugar; you may need to adjust the amount of sugar, depending on the sweetness of your peaches.

Ingredients

FOR THE CRUST:

2 cups flour
¹⁄₂ tsp. salt
8 tbsp. chilled butter, cut into pieces
3 tbsp. chilled vegetable shortening
1 egg
1 tbsp. fresh lemon juice

FOR THE FILLING:

1 tbsp. fresh lemon juice
2 tsp. peeled, minced fresh ginger
1 tsp. ground cinnamon
²⁄₃ cup plus 1 tbsp. sugar
¹⁄₄ cup instant tapioca
4 lb. fresh peaches
2 tbsp. butter
1 egg white

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Instructions

Step 1

For the crust: Sift flour and salt into a medium bowl. Rub butter and shortening into flour mixture with your fingers until it resembles coarse crumbs. Whisk egg and lemon juice together in a small bowl, then sprinkle into flour mixture with 3 to 4 tbsp. ice water. Mix until dough just begins to hold together. Wrap; refrigerate 1 hour.

Step 2

For the filling: Combine lemon juice, ginger, cinnamon, 2⁄3 cup of the sugar, and tapioca in a large bowl. Blanch peaches in a pot of boiling water for 15 seconds, then cool in a bowl of cold water. Peel, cut into thick slices, and toss in lemon juice mixture.

Step 3

Preheat oven to 375°. Divide dough in half. Roll into two 12" circles on a floured surface. Line a 9" pie pan with one circle; add peach filling. Drape remaining circle on top, crimp edges, and slash top. Brush with egg white, and sprinkle with remaining 1 tbsp. sugar. Bake until golden, about 1 hour. Serve warm.

For the crust: Sift flour and salt into a medium bowl. Rub butter and shortening into flour mixture with your fingers until it resembles coarse crumbs. Whisk egg and lemon juice together in a small bowl, then sprinkle into flour mixture with 3 to 4 tbsp. ice water. Mix until dough just begins to hold together. Wrap; refrigerate 1 hour.
For the filling: Combine lemon juice, ginger, cinnamon, 2⁄3 cup of the sugar, and tapioca in a large bowl. Blanch peaches in a pot of boiling water for 15 seconds, then cool in a bowl of cold water. Peel, cut into thick slices, and toss in lemon juice mixture.
Preheat oven to 375°. Divide dough in half. Roll into two 12" circles on a floured surface. Line a 9" pie pan with one circle; add peach filling. Drape remaining circle on top, crimp edges, and slash top. Brush with egg white, and sprinkle with remaining 1 tbsp. sugar. Bake until golden, about 1 hour. Serve warm.