This ginger peach pie is a showstopper. While pie is definitely a project - don't underestimate how long it takes to bake! - it's so, so good. This ginger peach pie is a modern take on summery peach pie, and honestly can be made with either fresh peaches in the summer or frozen in the winter.

why peach pie is so great

Peach pie is much better in August when peaches are in peak season, but frozen fruit is a fairly tasty substitute when you have a hankering for it in the winter. However, fresh or frozen, this ginger lime peach pie is a delight!

how to make a gingery peach pie

Part 1: make the pate-brisee

Pulse in a food processor the flour and salt. add the cubed butter and shortening and pulse once or twice. add the cold water in and pulse to combine - the mixture should be uneven, with chunks of butter in among the smaller ones.
Divide the dough in half, and gather each half into a rough disk. Wrap in plastic, and chill for 30 minutes, or up to overnight. Preheat the oven to 375.

Part 2: make the pie

Remove the crust from the refrigerator or freezer, leaving it wrapped. Measure the bottom diameter of your pie pan, and up the sides of your pie pan. If your pan is 7" across the bottom, and 1 ½" up each side, that's a total of 10". To account for crimping the edges, roll 11" out and then trim the edges.
Place the crust on a floured work surface, using a silicone rolling mat to be extra-precise. Roll it to the desired width and place in the pie pan.
Blind bake the pie crust. Line the pie shell with parchment paper and fill with beans or pie weights. Bake the crust for 15 min, remove the paper and weights, then bake until the crust is golden brown. Set aside to cool completely.

in a large bowl, combine peaches, honey, granulated sugar, lime juice, lime zest, cornstarch, ginger and salt together. toss a few times
pour the filling into the prepared pie crust.
do the top of the pie how you want: either do a simple double crust and place the remaining round of pie dough over the peaches, or slice into ½ inch strips and do a lattice, or google 'decorative pie crust tips' and see other designs to copy.
brush the top with egg wash and sprinkle with demerara sugar. place on a baking sheet and baking for 1 hour at first, check on it, rotate it, then bake for another 30-45 minutes.
remove the pie and let it cool completely before eating it.

📖 Recipe

Peach & Ginger Pie

Mimi Newman

peach pie, updated with gingery flavors!

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2

Total Time 2 30

Course Pie

Cuisine American

Servings One 9-inch pie

Ingredients

pie crust - my recipe for pie crust!
filling
3 lbs of fresh or frozen peach
⅓ cup honey
¼ cup granulated sugar
juice of 1 lemon
3 tablespoons cornstarch
1 tablespoon finely grated ginger
1 egg
demerara sugar for sprinkling

Instructions

pie crust
Pulse in a food processor the flour and salt. add the cubed butter and shortening and pulse once or twice. add the cold water in and pulse to combine - the mixture should be uneven, with chunks of butter in among the smaller ones.
Divide the dough in half, and gather each half into a rough disk. Wrap in plastic, and chill for 30 minutes, or up to overnight. Preheat the oven to 375.
Remove the crust from the refrigerator or freezer, leaving it wrapped. Measure the bottom diameter of your pie pan, and up the sides of your pie pan. If your pan is 7" across the bottom, and 1 ½" up each side, that's a total of 10". To account for crimping the edges, roll 11" out and then trim the edges.
Place the crust on a floured work surface, using a silicone rolling mat to be extra-precise. Roll it to the desired width and place in the pie pan.
Blind bake the pie crust. Line the pie shell with parchment paper and fill with beans or pie weights. Bake the crust for 15 min, remove the paper and weights, then bake until the crust is golden brown. Set aside to cool completely.
filling
in a large bowl, combine peaches, honey, granulated sugar, lemon juice, cornstarch, ginger and salt together. toss a few times
pour the filling into the prepared pie crust.
do the top of the pie how you want: either do a simple double crust and place the remaining round of pie dough over the peaches, or slice into ½ inch strips and do a lattice, or google 'decorative pie crust tips' and see other designs to copy.
brush the top with egg wash and sprinkle with demerara sugar. place on a baking sheet and baking for 1 hour at first, check on it, rotate it, then bake for another 30-45 minutes.
remove the pie and let it cool completely before eating it.

Keyword ginger, lime, peach, peach pie, peach pie recipe, pie recipe

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