Vanilla-Ginger Peach Pie

By mirandavoegeli

Ingredients

• Flaky Pie Crust (Makes 2 Crusts):
• 3 cups all-purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 cup cold solid vegetable shortening, cut into 4 pieces
• 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup plus 1 tablespoon ice water
• Pie Filling:
• 1/4 cup quick-cooking tapioca
• 1 vanilla bean, split lengthwise, seeds scraped
• 1 tablespoon minced candied ginger
• 3 pounds firm, ripe yellow peaches, peeled and cut into 3/4-inch wedges
• 3/4 cup plus 3 tablespoons sugar

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

Make Pie Crust:

In a food processor, combine the flour, sugar and salt and pulse several times. Add the vegetable shortening and pulse 5 or 6 times, until the shortening is the size of peas. Add the butter and pulse 5 or 6 times, until the butter is the size of peas. Pour the ice water evenly over the top. Replace the lid and pulse 5 or 6 times, just until moistened.

Transfer the pastry to a lightly floured work surface and knead several times, just until it comes together. Divide the pastry in half and pat it into two 6-inch disks; wrap the disks in plastic and refrigerate until firm, at least 30 minutes, or overnight, or freeze.

Work with 1 disk of pastry at a time. On a lightly floured surface, gently tap the pastry with a rolling pin to flatten it slightly. Dust lightly with flour and roll out the pastry to a 13 1/2-inch round 1/8 inch thick. To line a pie plate, roll the pastry around the rolling pin, then unroll it over a 9- or 10-inch glass pie plate.

If making a double-crust pie, refrigerate the bottom crust while you prepare the top. Roll out the second piece of pastry to a 13 1/2-inch round 1/8 inch thick. Transfer to a wax paper—lined baking sheet. Using a 1/2-inch cutter, stamp out a vent hole in the center.


Make Pie:

Preheat the oven to 350 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 3/4 cup plus 2 tablespoons of the 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 1/2 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 overbrowning. Transfer the pie to a wire rack and let cool for at least 4 hours before cutting.