How To Make Vanilla-Ginger Peach Pie
Enjoy a slice of this tasty peach pie, filled with juicy and sweet peaches, and an added delightful flavor brought by candied ginger and vanilla bean!
Serves:
Ingredients
- 1/4¼cupquick-cooking tapioca
- 1vanilla bean
- 1tbspcandied ginger,minced
- 3lbfirm peaches,preferably ripe yellow peaches
- ¾cupsugar,plus an additional 3 tbsp
- flaky pie crust
Instructions
-
Preheat the oven to 350 degrees F.
-
Set a baking sheet lined with foil on the bottom rack.
-
In a spice grinder, combine the tapioca and the vanilla bean seeds, and grind to a fine powder.
-
Add the candied ginger and pulse until finely ground.
-
Transfer the tapioca mixture to a large bowl.
-
Add the peaches and ¾ cup plus 2 tablespoons of sugar and toss.
-
Let the filling stand for 10 minutes, or until slightly juicy.
-
Spoon the filling into a 9-inch glass pie plate lined with 1 round of Flaky Pie Crust.
-
Lightly brush the rim of the pastry with water.
-
Position the rolled-out top crust over the filling and press the edges together to seal.
-
Trim the overhang to ½-inch, fold it under itself and crimp decoratively.
-
Lightly brush the top crust with water and sprinkle with the remaining 1 tablespoon of sugar.
-
Bake the pie in the center of the oven for 1 hour and 45 minutes, or until the filling is bubbling and the crust is deep golden.
-
Cover the edge of the pie with strips of foil halfway through baking to prevent over-browning.
-
Transfer the pie to a wire rack and let cool for at least 4 hours before cutting.
Nutrition
- Calories: 186.70kcal
- Fat: 0.49g
- Saturated Fat: 0.04g
- Monounsaturated Fat: 0.13g
- Polyunsaturated Fat: 0.17g
- Carbohydrates: 46.54g
- Fiber: 3.00g
- Sugar: 39.59g
- Protein: 1.79g
- Sodium: 2.30mg
- Calcium: 13.40mg
- Potassium: 372.56mg
- Iron: 0.59mg
- Vitamin A: 31.12µg
- Vitamin C: 12.83mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!