Peach & Ginger Pie
Prep Time
Serves
Cooking Mode
Pastry:
2 cups all-purpose flour, plus more for dusting
1 tsp salt
1 cup shortening, cold and cut into cubes
1 egg, beaten
Filling:
1 punnet fresh peaches (approx. 5 cups/1.25 L) peeled,
pitted and sliced 1/4 in. (5 mm) thick1 tsp lemon zest
1 tbsp lemon juice
½ cup sugar
2 tsp grated fresh ginger
¼ cup quick oats
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp vanilla extract
Pastry:
2 cups all-purpose flour, plus more for dusting
1 tsp salt
1 cup shortening, cold and cut into cubes
1 egg, beaten
Filling:
1 punnet fresh peaches (approx. 5 cups/1.25 L) peeled,
pitted and sliced 1/4 in. (5 mm) thick1 tsp lemon zest
1 tbsp lemon juice
½ cup sugar
2 tsp grated fresh ginger
¼ cup quick oats
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp vanilla extract
Directions
1Preheat oven to 375°F (180°C). Combine flour and salt. With cool fingertips, rub shortening lightly into flour until mixture resembles coarse meal. Add approx. 1/2 cup (125 mL) water, a little at a time, and mix until dough just comes together. Don’t overmix. Divide dough and form into two discs, one twice as large as the other; wrap in plastic. Chill for at least 30 min.
2Meanwhile, toss filling ingredients together in a large bowl until just combined. Set aside. Dust work surface with 1 tbsp (15 mL) flour and roll larger dough into a circle, 1/8 in. (3 mm) thick and slightly larger than a 9-in. (23 cm) pie plate. Transfer dough (see below) and fit into pie plate with dough overhanging edges slightly. Add prepared filling.
3Roll out remaining disc of dough to 1/8-in. (3-mm) thick; cut into 1/2-in.(1-cm) wide strips for lattice. Create lattice top and crimp edges. Brush egg over the top and edges of the pie. Bake on a tray set on the middle rack of the oven for 50 to 60 min. Allow to cool completely before slicing.
Tips
1
Chill the flour, mixing bowl and shortening in the fridge before working with them. The colder the better.
Disclaimer
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Personal Note
Personal Note
