Ginger Peach Pie

This very simple peach pie involves little cooking. If you prefer to buy a prepared crust, add some grated fresh ginger to the puréed peaches.

Serves 4 to 6.

Crust:

• 400ml ginger cookie crumbs
• 75ml butter, melted

Filling:

• 700-750 ml chopped, peeled peaches
• 3 tablespoons granulated sugar
• Grated rind and juice of 1 lime
• 2 tablespoons cornstarch
• 2 tablespoons water
• 60ml whipping cream

Topping:

• 3 thinly sliced peaches
• 60 ml melted apricot jam

To construct the shell:

1. Preheat oven to 350 F.
2. Combine cookie crumbs and butter.
3. Pat into an 8-inch pie plate and bake for 10 minutes.
4. Cool.

Prepare the filling:

5. Combine chopped peaches, sugar, lime rind and juice in a small saucepan.
6. Bring to a boil on high heat, reduce heat and simmer for 5 minutes.
7. Place in food processor or blender and purée.
8. Return to pot.
9. Combine cornstarch and water in a bowl.
10. Stir into peach mixture.
11. Bring to boil, stirring until thickened.
12. Cool.

Combine and decorate:

13. Whip cream until soft peaks form and fold into peach mixture.
14. Pile mixture into pie shell.
15. Top with sliced peaches.
16. Combine jam and 1 tablespoon water in pot.
17. Once heated, strain if there is pulp in the jam.
18. Brush on to peach slices.
19. Chill until ready to serve.