Peach and Ginger Crisp Pie Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
One half recipe Easy Pie Dough, shaped and chilled in a pie plate
3 ounces
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
7 fresh, ripe peaches, cut into sixteenths with the pit removed
Directions
Adjust oven rack to lower middle position and preheat oven to 425 degrees F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights , and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust just begins to get color on the top , about 5 minutes more. Remove pie shell from oven and allow to cool completely. In a bowl, combine the rolled oats, flour, brown sugar, candied ginger, and salt and whisk together until incorporated. Add the cold butter and rub the dry ingredients into it between your fingers until the dry ingredients and butter form a crumbly dough. Chill for 1 hour or more. Adjust oven rack to lower middle position and preheat oven to 350 degrees F. In a large bowl, whisk together the sugar and starch. Add the peaches and toss to coat the fruit with the dry ingredients. Pour the mixture into the crust. Top with the chilled crisp topping and bake for approximately 30 minutes, until the filling is bubbling all over and the crisp topping is a deep golden brown. Cool completely before serving.