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Gingered Peach Pie




Source of Recipe


King Arthur Flour


List of Ingredients




Crust
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup (1 stick) butter
4 tablespoons lard or shortening
1 large egg beaten with 3 tablespoons cold water

Filling
2 to 2 1/2 pounds fresh ripe peaches (8 to 10 medium peaches), peeled and sliced
1/4 cup diced crystallized ginger
1/2 to 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon lemon juice
3 to 4 tablespoons tapioca flour


Recipe



The Crust: Mix the flour, salt and sugar together in a bowl. Cut in the butter and lard or shortening by your preferred method, being sure to leave some pea-sized chunks of fat. Mix in the egg and water, and squeeze the dough together; if it's still very crumbly, add another tablespoon of water.

Divide the dough into two pieces, pat into disks, wrap, and refrigerate for 30 minutes. Flour your work surface, roll out one piece of dough, and fit it in a 9-inch pan. Return the pan to the refrigerator until you're ready to fill and top your pie.

The Filling: Toss all of the ingredients together and place in the pie shell. Roll out the second crust, cut it with a lattice top cutter, and place it atop the filling, sealing the edges. Bake the pie in a preheated 425°F oven for 15 minutes, then reduce the heat to 350°F and continue baking for 30 to 40 minutes. Cover the edges of the crust with a pie crust shield if they're browning too quickly. Yield: one 9-inch pie.