back in houston! while i enjoyed my time away from architecture school, i really did miss houston. a friend had a back to school pool party and i bought this pie. this time, i rolled the crust out a bit thicker and used salted butter (the only butter available at cvs.) the resulting pastry was both toothsome and flaky and i baked off the extra crust with some cinnamon sugar and ate it like a cookie.
it is peach season in texas, which means one thing: pie! instead of the usual spicing (or lack of) in peach pie, i grated in a generous amount of ginger and lime zest before tucking the peaches into the pastry and sprinkling it generously with sugar. make this with local peaches before summer comes to an end.
images courtesy of metafold.
Ginger Peach Pie
1 recipe for a double pastry crust, such as this one
7 large peaches, preferably from texas, peeled, pitted, and sliced
about 1/2 inch of fresh ginger, peeled and grated finely
zest and juice of 1 small lime
sweetener to taste; i used sucant
sprinkle of nutmeg
2 tbsp flour
egg wash (1 beaten egg with a bit of water or milk)
coarse grained sugar for sprinkling
preheat the oven to 350.
divide the pastry dough into two; keep one half chilled as you are working with the other half. roll out the bottom crust and place it gently into the pie pan. poke a couple of times with a fork. toss the peaches with the ginger, lime juice and zest, sweetener, nutmeg, and flour. transfer to the pie pan. roll out the top crust and place on top of the peaches. trim away the extra crust (save and bake off with cinnamon sugar) and crimp the edge. brush with the egg wash and sprinkle with sugar. bake for about 40 or so minutes or until golden and delicious.