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  Emily’s Ginger Peach Pie



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Your favorite pie crust dough for top and bottom crusts
8 peaches, peeled and sliced
1 tablespoon fresh ginger root, peeled and grated
3/4—1 cup turbinado sugar or Sugar in the Raw
1 egg, well beaten

Mix peaches, ginger and sugar. Roll out bottom crust and place into deep dish pie pan. Fill
with peach mixture. Roll out top crust, place on pie and crimp edges. Cut vents. Brush top
with egg wash made from one beaten egg. Sprinkle with 1 tablespoon of turbinado or raw
sugar. Bake at least one hour at 375 degrees. Both top and bottom crust should be fully
cooked, tan on bottom, and flaky, shiny and golden on top. Cuts best at room temperature.