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Ginger-Peach Pie Recipe
Source: Cooking at a Glance - Pies & Pastries
Makes 8 servings
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Crystallized ginger adds a spicy-sweet flavor and a gentle touch of heat to this chunky pie filling. Whole-wheat flour added to the crust gives it a hearty texture.
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Other necessary recipes:
Basic Pie Pastry
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Helpful Hints:
Pie Shells, Basic Crimping
Pies, Two-Crust: Finishing I
Steps for Making Dough
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| RECIPE METHOD
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In a large mixing bowl combine the 1/2-3/4 cup sugar, the flour, crystallized ginger, and mace. Add fresh or frozen peaches. Toss gently till peaches are coated. (If using frozen peaches, let stand for 15-30 minutes, or till peaches are partially thawed but still icy.)
| Prepare pastry as directed, except substitute 3/4 cup whole-wheat flour for 3/4 cup of the all-purpose flour. Line a 9-inch pie plate with half of the pastry. Stir peach mixture; transfer to pastry-lined pie plate. Trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375° oven for 25 minutes for fresh peaches (50 minutes for frozen peaches). Remove foil and bake for 20-25 minutes more for fresh peaches (20-30 minutes for frozen peaches), or till top is golden. Cool on a rack.
| Recipe reprinted by permission of Weldon Owen. All rights reserved.
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| Nutrition Facts |
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Makes 8 servings
Facts per Serving
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| Calories: |
285 |
Fat, Total: |
9g |
Carbohydrates, Total: |
50g |
| Cholesterol: |
0mg |
Sodium: |
78mg |
Protein: |
3g |
| Fiber: |
3g |
% Cal. from Fat: |
28% |
% Cal. from Carbs: |
70% |
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 | Average Rating 
| From 1 review(s)
100% would make this dish again | |
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| | | Reviewed by Sarah from Los Angeles, CA | |  Would make this dish again | May. 10, 2007 | |
A delicious twist on the classic peach pie. Fresh peaches are much better than preserved. This is a summertime treat and is great with a scoop of vanilla ice cream!
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