A late summer treat of sweet peaches with a touch of ginger in a flaky, buttery crust.
Prep Time45 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr40 minutesmins
Course: Dessert
Cuisine: American
Keyword: Peach Ginger Pie, Peach Pie
Servings: 8slices
Ingredients
29-in pie crusts, unbaked
6cpeaches, pitted and cut into 1/4" slices
1Tlemon juice
1 1/4csugar
1/4ccorn starch
pinchsalt
1 1/2tspground ginger
2Tbutter, cut into small pieces
1egg 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.