Hey, what’s up, hello! Long time no bake! With fall quickly approaching I’m finally feeling like getting back into the baking game! Summer is great with the abundance of fresh fruits and all, but it’s simply TOO. DANG. HOT! With temps averaging in the mid-90s there’s little motivation for me to turn on the oven. Ya feel me?!

But luckily my favorite season is basically here! Glorious FALL! Bring on allllll the pumpkin, apples, and spices! Mmmmmmm. ☺️ But before I completely jump into full-on fall vibes let’s take a moment to appreciate one of the many summer splendors, peaches! Oh how I love peach errythang! (Anyone remember this peach tart?) There’s something so wonderful about the simplicity of a fresh peach pie. No frozen fruit can compare in this case.

Even though a classic peach pie is perfection on it’s own I love to throw a new spin on things when I can. Here’s where the ginger comes in. The spice of ginger pairs so beautifully with the juicy sweetness of peaches, adding a little kick to excite the tastebuds. In this recipe I’ve really tried to bring forward the spicy ginger flavor by adding BOTH fresh grated ginger and dried ground ginger. The ground ginger adds more of a warming background note that we’re used to in other baked goods like cookies and cakes. While the fresh ginger brings more of a punch of flavor, without being overwhelming.

Other than the peeling and slicing, (which can be quite a task, I know) the peach filling is super quick to throw together. Literally just toss all the ingredients together in a bowl. Done! With the filling out of the way you should have plenty of time to focus on the crust. The trick to a good pie dough is to keep all the ingredients super COLD! You can even place the diced butter into the freezer for 5-10 minutes before using to help keep it nice and chilled. You may be wondering about the vodka called for in this recipe, but trust me when I say it helps create the most flaky pie crust! If you don’t want to use the vodka you can replace it with more ice cold water.

I hope even pie novices will give this recipe a try! It’s great practice for when pie season completely takes over around Thanksgiving time! 😉

Ginger Peach Pie

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Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hour 30 mins
Yield: 1 9" Pie 1x

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Description

Sweet and juicy peach pie amped up with a kick of ginger!

Ingredients

Scale

Double Crust

2 1/2 cups all-purpose flour
1 TBS granulated sugar
1 tsp table salt
1 cup unsalted butter (diced and very cold)
1/4 cup ice cold water
1/4 cup ice cold vodka (or sub with more water)

Ginger Peach Filling

7–8 cups fresh peaches, ripe but firm (peeled and sliced)
1 TBS lemon juice
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 TBS fresh ginger, grated
1 tsp ground ginger
1/4 tsp ground nutmeg

Assembly

1 egg (for egg wash)
Sugar for sprinkling (either a coarse sugar like Demerara or granulated sugar will work)

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Instructions

Pie Crust

Combine flour, sugar and salt in a large bowl or the bowl of a food processor and mix.
Add in cold diced butter to flour mixture and either work in by hand (using your fingers to rub the butter into the flour, a pastry cutter, or two knives) or in a food processor by pulsing until the mixture is the texture of course crumbs.
Add in about half of the cold liquid (either the combo of water & vodka, or just water depending on your preference) and stir or pulse to begin combining. We are looking for the dough to start to come together into a ball and hold its shape when pressed together in your hand. Keep adding the remaining liquid, about a tablespoon at a time, until the dough starts to clump together. Only add enough liquid for the dough to hold together, you may not use it all.
Turn the dough out onto a lightly floured surface and gather/press it into a ball shape. Cut the ball in half, then flatten each half into roughly 1 inch thick disks.
Cover each disk in plastic wrap and refrigerate for at least 1 hour.

Filling

Mix all filling ingredients together in a large bowl and stir to combine. Let the filling hang out while you roll out the dough. This will allow time for the juices in the filling to accumulate in the bottom of the bowl. We want to discard the juice when filling the pie to avoid having a soggy bottom on the pie crust.

Assembly

Preheat oven to 425°F.
Roll out pie dough on a floured surface into a circle shape until it is about 1/8 inch thick. Roll the dough from the center outward, making sure to lift and turn the dough frequently to prevent sticking. Ensure that the circle is large enough to fill the bottom and sides of your pie plate (at least 12-13 inches in diameter for a 9 inch pie plate). Gently line the bottom and sides of the pie plate with the layer of dough.
Next, roll out the 2nd half of dough in the same way as above. You can choose to a) leave the dough whole and completely cover the top of the pie or b) cut the dough into strips and create a lattice pattern or c) have fun and create your own pattern for the top crust!
Strain the filling or use a slotted spoon to place the filling into the pie plate, discarding any accumulated juices.
Place the top layer of dough over the peach filling and join the top and bottom layers of dough together with a crimp or other decorative element to encase the filling.
Beat one egg for an egg wash and brush over the top of the pie. Sprinkle on coarse or granulated sugar on top of pie crust.
Bake at 425°F for 15 minutes. Lower the oven to 375°F and bake for a remaining 35-45 minutes, or until the crust is golden brown and the juices in the pie are bubbling.
Let cool completely before slicing.

Notes

*If the crust is browning too quickly in the oven, place foil over the crust to help prevent burning.

xoxo,

Court

Ginger Peach Pie