Bet you didn’t realize an ingredient is missing from your favorite peach pie. 😉
This one ingredient transforms a good peach pie into the BEST PEACH PIE. Adding a few teaspoons of minced fresh ginger adds a completely upgraded flavor. And after 1 taste, you’ll forget all other peach pies exist.
Pretty bold statement for a Monday, right? Look at this peach beauty!
A smoothie inspired this pie recipe. I blended my favorite green ginger citrus smoothie the other week and replaced the orange with a peach. Clearly the smoothie wasn’t cutting it because all I could think about was combining these flavors into a dessert and, naturally, pie came to mind first. See ya later, spinach.
Let’s start with the filling then we can review the pie crust and braiding technique that I used for this ginger peach pie.
Which Peaches Do I Use?
Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.
The best fresh peaches for peach pie are lightly firm (not hard) with zero bruises or soft spots. Your best bet is to purchase or pick about 9-10 firm peaches, then let them sit in a paper bag for 1-2 days to slightly ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you will actually need. Eat the others or throw them in the smoothie like I did!
Now here’s the real trick: Cut the peaches into chunks, not slices. Slices bake into mush; chunks keep their delicious soft texture.
Peeling Fresh Peaches
Here’s a trick for peeling fresh peaches: place peaches in a pot of boiling water for a few seconds to loosen the skin. Use a slotted spoon to remove. The peel should easily come off. I learned the trick from Taste of Home, so read more over there!
The peach pie filling ingredients are simple and serve a distinct purpose. Flour to thicken, sugar to sweeten, fresh ginger to flavor. Like I mention above, the ginger is a key flavor in the filling. It’s sharp, warm, and aromatic with a pleasant spice. A little unexpected in pie, but the kisses of ginger are very much welcomed!
I highly recommend using fresh ginger. It’s sold in the produce aisle. A wonderfully versatile ingredient that can be used in both savory and sweet dishes. Use the leftover for dinner in slow cooker honey chicken teriyaki, 30 minute teriyaki shrimp, honey garlic shrimp, peanut chicken zucchini noodles, and honey ginger glazed salmon. Fresh ginger tastes WORLDS better than ground ginger and you can definitely taste the difference in recipes!
Also in the peach pie filling:
- A little cinnamon because pie and cinnamon go hand-in-hand!
- A squeeze of lemon brightens things up, pairs wonderfully with the ginger.
- A pat of butter so the peach pie tastes extra rich. You’ll need 2 Tablespoons of butter which is convenient since you use 6 Tablespoons in the pie dough. So just grab 8 Tablespoons/1 stick of butter for the recipe!
The pie crust is old faithful!! My homemade buttery flaky pie crust has been my trusted pie crust for years, making dozens of appearances in blog recipes. I’ve written extensively on my pie crust— even just 2 weeks ago for the July Baking Challenge— so I won’t go into much detail today. As long as you (1) use a mix of butter and shortening and (2) start with extremely cold ingredients— you’ll be on the right track.
Want to master homemade pie crust? Here’s my beginner’s guide to pie crust!
Braiding Pie Crust
This decorative technique is optional, but if you’re into this stuff like I am, you’ll have a lot of fun! A braided and latticed pie crust isn’t difficult, but it takes a few extra minutes to assemble. Grab your cold pie dough, a pizza cutter, and watch me braid:
Here is my full tutorial including instructions and all my tricks for braiding pie crust.
Isn’t she a beaut? You can do it too!
And before I forget: the baking challenge recipe this month is apple hand pies. This ginger peach filling would be AWESOME in your mini pies! If you end up making the peach hand pies, I recommend halving the filling recipe below.
With the upgraded flavor of ginger and big juicy chunks of peaches, this buttery peach pie wins all the awards for best peach pie. I can’t believe I haven’t been making peach pie with ginger this whole time!!!!
- Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
- 8-9 medium peaches (about 7-8 cups peach chunks)
- 2/3 cup (130g) granulated sugar
- 1/2 cup (62g) all-purpose flour OR 1/4 cup instant tapioca
- 1 Tablespoon fresh lemon juice
- 2 teaspoons peeled + minced fresh ginger
- 1 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
- The crust: Prepare my pie crust recipe through step 5.
- Make the filling: Peel the peaches then cut into 1-inch chunks. You need 7-8 cups. In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, minced ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it.
- Adjust the oven rack to the lower third position and preheat oven to 400°F (204°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
- Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Stick the pie in the refrigerator (uncovered) as you work on the top crust.
- Arrange the lattice (see notes for braided lattice technique): Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 10-12 1-inch strips. Remove the pie from the refrigerator and carefully thread the pie dough strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Flute the edges or crimp with a fork. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Seal and crimp the edges.)
- Lightly brush the top of the pie crust with the egg wash mixture and sprinkle with coarse sugar, if desired.
- Place the pie onto a large baking sheet or place a large baking sheet on the rack beneath the pie. Bake for 20 minutes. Keeping the pie in the oven, reduce the temperature to 350°F (177°C) and bake for an additional 35-40 minutes until the crust is golden brown and filling juices are bubbling. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to set.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Make ahead tip/Freezing: A couple ways to make ahead of time! Make the pie 1 day in advance. After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy.
- For best flavor, fresh minced ginger is ideal though you can use 1/2 teaspoon of ground ginger instead.
- Want to skip the top crust? Use this crumble topping on top of the ginger peach filling instead!
- To achieve the same look as my pictured pie, you’ll need 3 pie crusts. 1 for the bottom crust and 2 for the strips/braiding. (You’ll have scraps leftover, simply mold into a disc, wrap in plastic wrap and freeze for another pie.) As you can see in these photos, I latticed with 6 braids and 7 strips total. The strips were about 1-inch thick. The braids were assembled with 3 1/2-inch strips. Here is my tutorial and video for braiding pie crust, so just follow that!
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