Peach Ginger Pie

One last summer recipe before fall begins in earnest, before we give in to all of the pumpkin spice and apple cinnamon flavors of this next season. This Peach Ginger Pie is the best way to use up that last batch of peaches and have one more taste of summer.

This is a simple recipe, as all the best fruit pie recipes are – just fruit, sugar, corn starch (to thicken the filling), and ginger. Plus your favorite flaky pie crust. Simple, but heavenly all the same.

Pie Crust and Pie Birds

For the pie crust, see my Rhubarb Custard Pie recipe for ingredients and instructions (including photos). It makes two flaky, buttery crusts, which is just what you need for this pie.

In the photos, you can see a cute little ceramic bird in the middle of my pie. That’s not a part of the pie pan – it’s a separate piece called a Pie Bird (this one is similar to the one I have). This little guy isn’t just cute – he vents the steam from the pie filling as it cooks, helping to keep the filling from spilling onto the bottom of your oven. If you use a pie bird you don’t need to cut slits into the top of your crust unless you want them for decoration.

To use the pie bird, roll out your bottom pie crust and fit it into your pie pan. Then, place the bird into the center of the crust and add the filling around him. When you add your top crust, just drape it over the pie as usual, and cut a circle around the bird with a paring knife so his little head peeks through. Voila! Cute and practical.

Whether you use a pie bird or go old school and cut slits into the top of your crust, you’ll want to try out this Peach Ginger Pie. It tastes like summer sunshine with just a hint of fall spice and is a great way to say goodbye to summer and hello to fall.

Then you’ll be ready for all of the Pumpkin Spice Lattes you can drink (or not, you do you).

Print Recipe

Peach Ginger Pie

A late summer treat of sweet peaches with a touch of ginger in a flaky, buttery crust.

Prep Time45 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: Peach Ginger Pie, Peach Pie

Servings: 8 slices

Ingredients

• 2 9-in pie crusts, unbaked
• 6 c peaches, pitted and cut into 1/4" slices
• 1 T lemon juice
• 1 1/4 c sugar
• 1/4 c corn starch
• pinch salt
• 1 1/2 tsp ground ginger
• 2 T butter, cut into small pieces
• 1 egg white, lightly beaten,
• coarse sugar to sprinkle

Instructions

• Preheat oven to 400°F
• In a small bowl, combine the sugar, corn starch, salt, and ginger, stirring until well combined.
• Place peach slices into a large bowl and sprinkle with the lemon juice, stirring to coat.
• Add sugar mixture to peaches and stir until well combined and all peaches are coated with sugar mixture. Set aside.
• Roll out one pie crust and fit into pie pan, trimming the edges.
  
• Give the peaches a couple more stirs, then pour them into the bottom pie crust.
• Top with butter pieces.
• Roll out second pie crust and place on top of pie. Trim edges so there is about 1" of overhang. Fold overhanging crust underneath the edge of the bottom crust, and crimp as desired.
• Cut small slits into the top of the pie crust to allow steam to escape.
• Brush top of pie crust with the beaten egg white (or, alternatively, use a little milk instead of the egg white). You want a thin layer of egg white/milk, evenly brushed over the surface of the crust. Then, sprinkle crust with coarse sugar.
• Bake on the bottom rack of your oven for 45-60 minutes, or until insides are bubbling and crust is golden brown. (Note: Check pie after about 30 minutes, and if the edges are getting brown already, cover with a pie crust cover or pieces of aluminum foil.)
• Remove pie from oven and place on a cooling rack. Cool completely, or at least 1-2 hours, before serving.
• Serve as is, or topped with your favorite vanilla ice cream. Enjoy!
• Store lightly covered at room temperature or in the refrigerator. At room temperature, pie will be good for 3-4 days. Refrigerated, it will last a couple of days longer.