Summer isn’t over, but it is definitely winding down. The farmer’s market still has plenty of summer produce, but the signs of fall are starting to trickle in. Arugula, pears, and even a few pumpkins have started to show up. Given that, when I saw a crate of gorgeous, very sweet smelling peaches for sale, I grabbed them. I didn’t really have a plan for them, but when they’re likely the last of the season a plan can be made later.
I’m originally from Georgia, and while I’ve never understood the popularity of the phrase “sweet Georgia peach,” (Georgia is nowhere near the top producer of peaches in the U.S., nor are Georgia grown peaches notably better quality) we certainly ate plenty of them when I was a kid. Fresh peaches were always a sure sign of summer.
I considered a pie from the first day I brought them home, but it didn’t get made immediately and the peaches slowly drifted off to be snacks or part of lunches. When a few started to get a little softer than ideal, it was definitely pie time. They were too good to risk them going to waste. It worked out perfectly. At that point I had ten left, so eight went into a pie, and the kids still got fresh peaches with their lunch. Everyone wins!
This pie recipe is written to use premade pie crust. You can use a store bought, ready to bake dough, but if you have a food processor I’d recommend making your own (click here for the recipe). It’s not as hard as you may think. I did a lattice top on mine, but any shape and decoration (or lack therefore of) will work.
Ginger Peach Pie
- 8 large peaches (peeled and sliced)
- 1/2 large lemon (juiced)
- 1 inch chunk of fresh ginger (grated or finely chopped)
- 1/2 cup sugar
- 1/8 tsp salt
- 1 egg (beaten)
- 1-2 pie crusts (minimal top crust can be done with only one pre-made crust, but to have a more fully covered top will require 2)
Place peaches and lemon juice in a sauce pan. Sprinkle sugar and salt over this mixture. Cook on medium heat until peaches are just beginning to soften, stirring to dissolve sugar.
Once sugar is dissolved, remove from heat and add ginger.
Refrigerate peach filling to chill for approximately one hour, until cool to the touch.
Preheat oven to 400F.
While peach mixture cools, roll out pie dough. Carefully lay bottom crust into pie pan, and place in freezer until filling is cooled. Lay upper crust on plastic wrap and place in freezer as well.
When filling has cooled, remove dough from freezer and pour peaches into lower crust. Next, top with upper crust. Pinch or press dough around edges together.
If upper dough is a solid sheet, cut a small X in the center of your pie to allow steam to escape during baking.
Gently brush the beaten egg over your pie crust with a pastry brush. If you have a pie shield, place it over your pie. Then, place your pie in the preheated over and cook for 35-40 minutes until crust in golden brown and filling is bubbly. If using a pie shield, remove for the last 5 minutes or so of baking.
Allow pie to cool for at least half an hour before serving.
A pie shield in not absolutely necessary, but will give you a prettier finished pie that's less likely to have burnt outer edges. Alternately, you can also just cover the outermost inch or so of your pie with tinfoil as a makeshift pie shield.
The only thing that can make this pie better is a little ice cream, especially served with the pie still just warm enough to melt it slightly. When I made this pie, I also made a special rum ice cream (recipe here) to go with it. The combination of the two was just about perfect. Happy baking!