This recipe took two tries to get right. First, we baked one with fresh ginger and no candied ginger. We could barely tell the ginger was there. On the second try, we switched to powdered ginger (to mix more evenly) and added candied ginger. We took the second one to Thanksgiving dinner with my family, and my dad pronounced it magnificent. This is a keeper.
You’ll need:
2 pie crusts (either prepared from scratch or bought from the store)
2 cans (15.5 oz) of sliced peaches
2 Tbs candied ginger, minced (measure after mincing for accuracy)
1/3 cup granulated sugar
1/4 cup corn starch
1/2 tsp cinnamon
2 tsp powdered ginger
pinch of salt
pinch of nutmeg or mace (the spice, mace, not the pepper spray)
Preheat the oven to 425 degrees F. Drain the peaches and discard the juice (or save in a container for some other use). Line a pie tin with one of the crusts. Mix all the other ingredients in a bowl, then add the peaches and stir until all the sugar and corn starch dissolves.
Pour all of it into the prepared crust. Make sure to get all the minced ginger pieces! Spread out evenly. Top with the second crust, pressed down on the fruit (so as not to leave a big air bubble). Roll the crusts together at the edge and pinch to seal.
With a sharp knife, cut slits in the top crust, evenly spaced (3 or 4 radiating away from the center are traditional, or some people cut out little heart shapes and stack the cut out pieces next to the holes).
Optional: If you want more browning, brush some melted butter over the top crust
Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 325. Check the pie- if the edges of the crust are already browned (and it’s likely), you may want to cover the edges with foil, shiny side out, so they don’t burn.
Bake an additional 25-30 minutes. Let rest until cooled before eating (so the filling gels properly).
AlphaRaposa's Hearth 