Ginger Peach Pie Print Email

A touch of spicy ginger and cinnamon add warmth and depth to sweet summer peaches in this pie. 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.

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 lbs. fresh peaches
2 tbsp. butter
1 egg white

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 3–4 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.


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