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:

  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.
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