But lately I have a new diversion. How is it that I never noticed how perfect a perfectly ripe peach really is? The joy of finding one that is both firm and juicy, not too soft, the juices running down my chin, the flesh ripping away cleanly from the stone at the centre.
I wanted to think about how to create a new flavour profile for this pie; something that added depth without overpowering the indescribable taste of a fresh peach. The lovely ginger zing of my peach-plum jam was playing in my mind, but I knew that, sadly, the lone piece of ginger in the house was well past its due date.
As with so much of cooking, the answer was right in front of me, or rather right in my fridge. At this year's Big Summer Potluck, I came home with a treasure trove of Gourmet Garden goodies. Do you you know Gourmet Garden? It's the brilliant solution to having every fresh herb you could wish for at your fingertips, beautifully preserved and ready to use a dollop at a time. No more soggy cilantro or past-its-prime parsley. Best of all, no more withered stub of gingerroot hidden at the bottom of my crisper.
Peach Pie
makes one 9" pie
2 ½ lbs peaches, peeled, pitted and sliced
¾ c sugar
1 tbsp lemon juice (Meyer lemons if you have them)
2 tsp grated lemon zest
1 tbsp fresh grated ginger or 1 tbsp Gourmet Garden Ginger Paste
½ tsp cinnamon
¼ tsp mace
¼ tsp salt
3 tbsp instant tapioca, ground
½ c ground gingersnaps
Your favourite pie dough, enough for a double crust pie. Mine is here.
1 egg, lightly beaten
Your favourite pie dough, enough for a double crust pie. Mine is here.
1 egg, lightly beaten
1. Preheat oven to 425F.
2. In a medium saucepan, cook peaches, sugar, lemon juice, zest, ginger, cinnamon, mace and salt over medium-low heat for 10 minutes. Take off heat and stir in tapioca.
3. Prepare pie dough by rolling out a 10" inch round for the bottom. Fit the dough into your pie pan and sprinkle the gingersnap crumbs evenly along the bottom. Let the dough rest in the fridge for 10 minutes before proceeding.
4. Pour the peach mixture evenly into the pan. Brush the edges of the dough with the beaten egg. Top the pie with another round of dough and crimp the edges. Make a few decorative slits on the pie top. Let the dough rest again for 10 minutes before baking. This pie is very pretty with a lattice top too.*
5. Bake the pie on the middle rack of the oven for 10 minutes at 425F. Lower the heat to 350F, and bake for another 40 to 50 minutes, or until the top is golden and the juices of the fruit are bubbling.
*Hint for lattice top lovers: make the lattice top on a piece of parchment paper, and once done, slip it on a cutting board and into the freezer for a few minutes. It will be much easier to position on the pie.
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