Ginger Peach Pie

Can you believe that we are 44 weeks into the year, and that there are only 8 more weeks left of 2013? Which also means that there are only 8 pies left too! I can already tell you that when I look at my list of “People to Make Pies for” that there are MANY more than eight still on the list. A year is not long enough.

Well, I definitely did not want to make it through the whole year without baking a pie for my Uncle Joe! My dad’s brother, a hard-working farmer, and an all around funny guy! He’s the uncle who, on a family ski trip, tied a red bandana to a tree limb somewhere on Peak 9 in Breckenridge, Colorado and offered twenty bucks to any of us who could find it. No one did, so maybe it’s still there! Keep your eyes peeled. I’m guessing the twenty dollars is still up for grabs!

It’s been REALLY busy around the farm lately – everyone working from dawn until dusk, and sometimes later, bringing in the harvest. I dropped off this ginger peach pie at Uncle Joe’s house last friday morning, and it was waiting for him when he came in for lunch. I received an awesome cell phone photo of a big piece of pie on a plate with a smiling face. I think he liked it!


Ginger Peach Pie


one recipe for a double pie crust
6-7 cups peaches, cut into 1/3-inch slices
1 tablespoon lemon juice
1/4 cup white sugar
1/3 cup brown sugar, packed
2 teaspoons ginger
3 tablespoons cornstarch
Prepare the pie crust. Roll out half of the pie dough and fit it to a 9 inch pie pan. Place the pie pan and the remaining dough in the refrigerator to chill. Peel and slice the peaches and place in a bowl. Toss peaches with lemon juice. Add sugars, ginger, and cornstarch and toss again to coat. 
Pour the filling into the dough lined pie pan, then roll out the remaining dough for the top. 
Brush crust with milk, water, or egg as desired for shine, and add a little decorative sugar. Place pie pan on rimmed baking sheet to catch any spills, and place in oven and bake for 20 minutes. Then reduce heat to 375 degrees and bake for an additional 30-40 minutes, or until filling is bubbly and crust is golden brown.
:: Carrie ::