- 8
Ingredients
- Pastry for a double crust pie
- sugar, 1/2 to 3/4 cup
- 1 1/2 tablespoons quick cooking tapioca
- 1/2 teaspoons ground cinnamon
- 3 tablespoons finely chopped candied ginger (optional)
- 6 cups thinly sliced, peeled peaches, or frozen unsweetened peach slices
- milk
- sugar
- ground cinnamon
Preparation
Step 1
In a large bowl, combine the 1/2 tp 3/4 cup sugar, tapioca, and the 1/2 teaspoon cinnamon. Mix in ginger, if you like.
Add peaches, toss to coat peaches. (If using frozen peaches, let stand 15 to 30 minutes or until peaches are partially thawed, but still icy.)
On a lightly floured surface, use your hands to slightly flatten 1 dough ball of pastry for double-crust pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around a rolling pin. Unroll pastry into a 9 inch pie plate.
Stir peach mixture and transfer to pastry lined pie plate. Trim the bottom crust even with the edge of the pie plate.
Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling, trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired.
Arrange pastry cutouts along edge, if desired.
Brush top crust with milk and sprinkle with additional sugar and cinnamon. Cover edge with foil to prevent overbrowning.
Bake in a 375° F. oven for 25 minutes for fresh peaches or 50 minutes for frozen. Remove foil, bake for 20-25 additional minutes or until golden brown.