"Ginger Peach Pie-USE THIS ONE

By RoketJSquerl

Ingredients

• 2 1 1 (my recipe makes 2 crusts; 1 for bottom 1 for top)
• 2 1 1 (my recipe makes 2 crusts; 1 for bottom 1 for top)
• 2 1 1 (my recipe makes 2 crusts; 1 for bottom 1 for top)
• 8-9 8-9 7-8 medium peaches (about 7-8 cups peach chunks)
• 8-9 8-9 7-8 medium peaches (about 7-8 cups peach chunks)
• 8-9 8-9 7-8 medium peaches (about 7-8 cups peach chunks)
• 2/3 2/3 2/3 cup (130g) granulated sugar
• 2/3 2/3 2/3 cup (130g) granulated sugar
• 2/3 2/3 2/3 cup (130g) granulated sugar
• 1/2 1/2 1/4 cup (62g) all-purpose flour OR 1/4 cup instant tapioca
• 1/2 1/2 1/4 cup (62g) all-purpose flour OR 1/4 cup instant tapioca
• 1/2 1/2 1/4 cup (62g) all-purpose flour OR 1/4 cup instant tapioca
• 1 1 1 Tablespoon fresh lemon juice
• 1 1 1 Tablespoon fresh lemon juice
• 1 1 1 Tablespoon fresh lemon juice
• 2 2 2 teaspoons peeled + minced fresh ginger
• 2 2 2 teaspoons peeled + minced fresh ginger
• 2 2 2 teaspoons peeled + minced fresh ginger
• 1 1 1 teaspoon ground cinnamon
• 1 1 1 teaspoon ground cinnamon
• 1 1 1 teaspoon ground cinnamon
• 2 2 2 Tablespoons unsalted butter, cut into small cubes
• 2 2 2 Tablespoons unsalted butter, cut into small cubes
• 2 2 2 Tablespoons unsalted butter, cut into small cubes
• 1 1 1 large egg beaten with 1 Tablespoon (15ml) milk
• 1 1 1 large egg beaten with 1 Tablespoon (15ml) milk
• 1 1 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust
• optional: coarse sugar for sprinkling on crust
• optional: coarse sugar for sprinkling on crust

Details

Adapted from sallysbakingaddiction.com

Preparation

Step 1

Directions:
The crust: Prepare my pie crust recipe through step 5.
Make the filling: Peel the peaches then cut into 1-inch chunks. You need 7-8 cups. In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, minced ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it.
Adjust the oven rack to the lower third position and preheat oven to 400°F (204°C).
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling-- discard it). Stick the pie in the refrigerator (uncovered) as you work on the top crust.
Arrange the lattice (see notes for braided lattice technique): Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 10-12 1-inch strips. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Flute the edges or crimp with a fork. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Seal and crimp the edges.)
Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
Place the pie onto a large baking sheet or place a large baking sheet on the rack beneath the pie. Bake for 20 minutes. Keeping the pie in the oven, reduce the temperature to 350°F (177°C) and bake for an additional 35-40 minutes until the crust is golden brown and filling juices are bubbling. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to set.
Cover leftovers tightly and store in the refrigerator for up to 5 days.
Make ahead tip/Freezing: A couple ways to make ahead of time! Make the pie 1 day in advance. After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.

Recipe Notes:
Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.
For best flavor, fresh minced ginger is ideal though you can use 1/2 teaspoon of ground ginger instead.
Want to skip the top crust? Use this crumble topping on top of the ginger peach filling instead!
To achieve the same look as my pictured pie, you'll need 3 pie crusts. 1 for the bottom crust and 2 for the strips/braiding. (You'll have scraps leftover, simply mold into a disc, wrap in plastic wrap and freeze for another pie.) As you can see in these photos, I latticed with 6 braids and 7 strips total. The strips were about 1-inch thick. The braids were assembled with 3 1/2-inch strips. Here is my tutorial and video for braiding pie crust, so just follow that!