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.


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


  • 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


  • 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:

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

Combine and decorate:

  1. Whip cream until soft peaks form and fold into peach mixture.
  2. Pile mixture into pie shell.
  3. Top with sliced peaches.
  4. Combine jam and 1 tablespoon water in pot.
  5. Once heated, strain if there is pulp in the jam.
  6. Brush on to peach slices.
  7. Chill until ready to serve.
This entry was posted in Sweet pies and tarts / Tarty słodkie deserowe and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *