Peach and Ginger Pie
Peaches are in season and I wanted to do something different with them. I found this recipe and wanted to try to it out, and turned out delicious. It has a little spicy kick to it and if served with ice cream it’s awesome. The ginger not only gives the pie a little kick but helps cut through the sweetness of the cooked peaches. If you want it less spicy just reduce the amount of ginger.
Today’s post is part of World on a plate, which is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish. This month the theme is fruity desserts. If I really wanted to make something Swedish I would make this awesome Apple Cake, but I was craving peaches.
This peach pie is awesome, a little different but so tasty. I followed all the steps to refrigerate all the pies crust and it truly makes the perfect, flaky pie crust. Allowing the dough to rest helps relax any gluten that forms when you handle the dough. It also keeps the butter cold, which results in a flakier crust.
Peach and Ginger Pie
Yield: One 9 inch pie
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Ingredients:
2 pie crusts
2 3/4 pounds peaches (about 8 medium), peeled, pitted, and sliced into 16ths
2 tbsp grated fresh ginger
1 tbsp fresh lemon juice
1/3 cup + 2 tbsp brown sugar
1 tsp cinnamon
Pinch salt
4 tsp cornstarch
1 egg, lightly beaten (for egg wash)
Directions:
Make the pie crust. Turn dough out onto a lightly floured work surface, divide in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least one hour.
Remove one disk of the dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick. Place in a lightly greased 9 inch pie pan and gently press into the corners and sides of the pan with your fingers. Trim off excess dough, leaving a 1/2 inch overhang. Refrigerate for at least 30 minutes, up to three hours.
Put the peaches into a large bowl and mix in the ginger, lemon juice, sugar, cinnamon and salt. Let it marinate for 30 minutes up to 1 hour. Place peaches in a fine mesh strainer set over a bowl and drain off the excess liquid – the peaches will release about a cup of liquid. Transfer peaches to a clean bowl and toss with the cornstarch until all of the cornstarch disappears.
Pour the liquid into a small saucepan and boil over high heat until syrupy and lightly
Caramelized, it goes quickly so watch the saucepan – it will reduce to about 1/3 of a cup. Pour the syrup over the peaches, mix and then transfer mixture to the empty pie shell.
Remove the second disk of dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick (it should be slightly larger than the diameter of the pie). Using a straight edge, slice the dough into 1 inch strips. Place strips over pie in a lattice pattern. Cut off lattice excess so that it is even with the edge of the pan. Fold over overhang from the bottom, to form a neat edge. Crimp edges with a fork, or your fingers. Lightly brush lattice and crust with egg wash and sprinkle with 2 tbsp of sugar. To help relax the pastry and help the pie hold its shape, refrigerate for at least 1 hour before baking.
Preheat oven to 425 degrees. Bake pie for 40-50 minutes, until the juices in the center of the pie bubble thickly. If the crust begins to over-brown, wrap the pie in foil. Let pie cool on a rack at least 3 hours before serving.
Serve with some vanilla ice cream.
Adapted from: Modern Domestic
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