Peach and Ginger Crisp Pie

Ingredients

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 3 ounces rolled oats, not instant oatmeal
• 1 ounce all purpose flour
• 3 ounces light brown sugar
• 1 tablespoon candied ginger, finely diced
• 1 big pinch salt
• 2 ounces unsalted butter, cold, cut into 1/4-inch pieces
• 3 tablespoons tapioca or corn starch
• 4 ounces granulated sugar
• 7 fresh, ripe peaches, cut into sixteenths with the pit removed

Directions

1. Set a rack in the lower middle of the oven, then heat the oven to 425 degrees F. Once it is hot, cover the chilled pie shell with foil or parchment paper, add pie weights, and bake it on the lowest oven rack for 15 minutes. Lift out the liner and weights, rotate the pie shell, and return it to the oven until the bottom crust is only starting to show a little color, about 5 minutes more. Take the shell out of the oven and let it cool all the way.
2. In a bowl, mix the rolled oats, flour, brown sugar, candied ginger, and salt with a whisk until everything is evenly combined. Add the cold butter, then use your fingertips to work it into the dry mixture until it turns into a crumbly dough. Refrigerate the topping for 1 hour or more.
3. Move a rack to the lower middle position and heat the oven to 350 degrees F. In a large bowl, whisk the sugar with the starch. Add the peaches and toss until the fruit is coated. Transfer the peach mixture to the crust, scatter the chilled crisp topping over it, and bake for approximately 30 minutes, until the filling bubbles across the surface and the topping is richly golden. Let the pie cool completely before serving.