Name: Ginger Peach Pie Recipe
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Yield: 10
Cuisine: American
Ingredients: 1 homemade pie crust*; 9 medium peaches; ⅔ cup granulated sugar; ½ cup all-purpose flour; 1 tbsp Fresh Lemon Juice; 2 tsp fresh ginger; 1 tsp ground cinnamon; 2 tbsp unsalted butter; 1 large egg beaten; Coarse sugar

How To Make Ginger Peach Pie

Juicy peaches and ginger star in this mouthwatering peach pie that offers the right amount of sweetness and cinnamon spice in a flaky, buttery pie crust.

Preparation: 3 hours

Cooking: 1 hour

Total: 4 hours

Serves:

Ingredients

1Homemade pie crust*
9medium peaches,about 7-8 cups peach chunks
⅔cupgranulated sugar
½: 5px; letter-spacing: 2px”>1tbspfresh lemon juice
2tspfresh ginger,peeled and minced
1tspground cinnamon
2tbspunsalted butter,cut into small cubes
1large egg beaten,with 1 tbsp milk
coarse sugar,for sprinkling on crust, optional

Instructions

Filling:

Peel the peaches then cut into 1-inch chunks and make 7 to 8 cups.
In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, minced ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it.
Adjust the oven rack to the lower third position and preheat the oven to 400 degrees F.

To Roll Out the Chilled Pie Dough:

On a floured work surface, roll out one of the discs of chilled dough while keeping the other one in the refrigerator. Turn the dough about a quarter turn after every few rolls until it is 12 inches in diameter. Carefully place the dough into a 9×2-inch pie dish. Tuck it in with fingers, making sure it is smooth.
Spoon the filling into the crust, leaving any excess liquid in the bowl. Dot the cubes of butter on top. Stick the pie in the refrigerator, uncovered, then start working on the top crust.

To Arrange the Lattice:

Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches in diameter. Using a sharp knife or pizza cutter, cut 10 to 12 1-inch strips.
Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Flute the edges or crimp with a fork. (Alternatively, simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Seal and crimp the edges.)
Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired. Place the pie onto a large baking sheet or place a large baking sheet on the rack beneath the pie.
Bake for about 20 minutes. Keeping the pie in the oven, reduce the temperature to 350 degrees F, and bake for about 35 to 40 minutes until the crust is golden brown and filling juices are bubbling. After the first 20 minutes of bake time, place a pie crust shield on top of the pie (optional) to prevent the edges from browning too quickly.
Allow the pie to cool for about 3 hours at room temperature before serving. This time allows the filling to set. Cover leftovers tightly and store them in the refrigerator for up to 5 days.