Ginger-Peach Pie

By Coppermouse

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

Ingredients

• 1/2-3/4 cup sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons finely chopped crystallized ginger
• 1/4 teaspoon ground mace
• 6 cups thinly sliced peeled peaches or frozen unsweetened peach slices
• Pastry for Double-Crust pie
• Milk
• Sugar

Preparation

Step 1

In a large mixing bowl combine the 1/2-3/4 cup sugar, 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 degree F 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.