Local and Seasonal Recipes, Menus and More 
  Emily’s Ginger Peach Pie


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
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


DIRECTIONS
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.