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06 October 2009

Peach and Ginger!

I finally got some great looking peaches and fresh ginger root and combined them in a pie, like I've been wanting to do for a long time. It was fabulous! I cannot describe just how much I liked it, so instead I'll give you the recipe and you'll have to try it, too. I hope you like it as much as I do. Sorry, no pictures this time.

Sensational Peach and Ginger Rustic Pie
4 large peaches
juice of one small lemon
1/2 inch chunk fresh ginnger
1/2 tsp. ground ginger
1/3 c. sugar
2 tsp. cornstarch

chilled pie crust dough for a 1 crust pie

Poach the peaches in boiling water for a minute, then dunk in ice water, now the peels should slide off easily. Peel the peaches, cut into 8 pieces and place in a bowl with the lemon juice. Cut the ginger into pieces small enough to fit in a garlic mincer, mince it into the peach bowl. Mix the ground ginger with the sugar and mix with the peaches. Let set for at least 15 minutes, drain any accumulated juices into a small saucepan. Bring the juices to a boil, swirling them gently until they have reduced and carmelized somewhat. Meanwhile, gently mix the cornstarch through the peaches, making sure there are no clumps. Pour the reduced juices back over the peaches and mix again.
Now to assemble the pie: place the chilled pie crust dough on a lightly greased baking sheet. Arrange the peach slices in the middle of the crust, and fold the edge over so that there is about 2 inches of crust over the filling, and a you can see the filling in the middle. Seal the folds well so that the crust won't relax and fall apart as it bakes. Pour the juices into the middle of the pie. Chill the pie in the fridge while the oven preheats to 450, at least 30 minutes. If desired, you can brush the crust with milk and sprinkle lightly with sugar before baking, to make a shiny and sparkly crust. Bake for about 25 minutes, or until the filling is bubbly and the crust is quite brown. Let the pie cool for at least 30 minutes, then cut into wedges and serve.

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