Ginger Peach Pie

  • Serves

    serves 8


A touch of spicy ginger and cinnamon add warmth and depth to sweet summer peaches. We made this pie with sweet, ripe peaches which allowed us to use less sugar; you may need to adjust the amount of sugar, depending on the sweetness of your peaches.



  • 2 cups flour
  • 12 tsp. salt
  • 8 tbsp. chilled butter, cut into pieces
  • 3 tbsp. chilled vegetable shortening
  • 1 egg
  • 1 tbsp. fresh lemon juice


  • 1 tbsp. fresh lemon juice
  • 2 tsp. peeled, minced fresh ginger
  • 1 tsp. ground cinnamon
  • 23 cup plus 1 tbsp. sugar
  • 14 cup instant tapioca
  • 4 lb. fresh peaches
  • 2 tbsp. butter
  • 1 egg white


Step 1

For the crust: Sift flour and salt into a medium bowl. Rub butter and shortening into flour mixture with your fingers until it resembles coarse crumbs. Whisk egg and lemon juice together in a small bowl, then sprinkle into flour mixture with 3 to 4 tbsp. ice water. Mix until dough just begins to hold together. Wrap; refrigerate 1 hour.

Step 2

For the filling: Combine lemon juice, ginger, cinnamon, 2⁄3 cup of the sugar, and tapioca in a large bowl. Blanch peaches in a pot of boiling water for 15 seconds, then cool in a bowl of cold water. Peel, cut into thick slices, and toss in lemon juice mixture.

Step 3

Preheat oven to 375°. Divide dough in half. Roll into two 12" circles on a floured surface. Line a 9" pie pan with one circle; add peach filling. Drape remaining circle on top, crimp edges, and slash top. Brush with egg white, and sprinkle with remaining 1 tbsp. sugar. Bake until golden, about 1 hour. Serve warm.

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