Ginger Peach Pies

Name: Ginger Peach Pies
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps butter, cubed; 2 Tbsps cornstarch; 70 milliliters crystallized ginger; 469 grams all-purpose flour; 6 Tbsps ice water; 1 Tbsp lemon juice; 770 grams sliced peeled peaches; 1 teaspoons salt; 9 Tbsps shortening, cubed; 50 grams coarse sugar; 150 grams sugar

Ginger Peach Pies requires roughly 1 hour and 15 minutes from start to finish. One serving contains 862 calories, 11g of protein, and 29g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 5. It works well as a dessert. A mixture of lemon juice, flour, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. Peach Ginger Hand Pies, Soy Ginger Glazed Halibut with Ginger Peach Relish, and Peach Pies in a Jar are very similar to this recipe.

Instructions

In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball.

Ingredients you will need

Shortening

Butter

Dough

All Purpose Flour

Water

Salt

Equipment you will use

Bowl

Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate.

Ingredients you will need

Dough

Roll

Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges.

In a large bowl, toss peaches with lemon juice.

Ingredients you will need

Lemon Juice

Peach

Equipment you will use

Bowl

Combine the sugar, cornstarch, ginger and salt.

Ingredients you will need

Corn Starch

Ginger

Sugar

Salt

Add to peaches and toss to coat.

Ingredients you will need

Peach

Transfer to pie shells. Dot with butter.

Ingredients you will need

Pie Crust

Butter

Transfer pies to a baking sheet.

Equipment you will use

Baking Sheet

If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies.

Ingredients you will need

Candied Ginger

Coarse Sugar

Cut Out Cookies

Roll

Equipment you will use

Cookie Cutter

Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

2Tbsps

butter, cubed 2Tbsps

cornstarch 70milliliters

crystallized ginger 469grams

all-purpose flour 6Tbsps

ice water 1Tbsp

lemon juice 770grams

sliced peeled peaches 1teaspoons

salt 9Tbsps

shortening, cubed 50grams

coarse sugar 150grams

sugar

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.