Coffee and Pie Chat: Ginger Peach Pie

Welcome to this month’s edition of Coffee and Pie Chat. Let me know if you’ve ever had Ginger Peach Pie or if you plan to try it.

ABOUT GINGER PEACH PIE

When I first saw the ginger and peach combination, I was like hmmm? But you know what? It works. Between the peaches, the brown sugar, and the ginger, you get the perfect blend of sweet and savory, which works really well when you have a sweet tooth but not. Does that make sense? If not, once you taste this pie, you’ll totally understand.

THE RECIPE

Preheat the oven to 425°F.

1. Make the filling: in a large bowl, toss together the peaches and both kinds of ginger. In a separate bowl, mix together the sugar, cornstarch, and salt. Just before adding the filling to the pie plate, toss the fruit in the dry ingredients. Brush the rim of the bottom of the crust with egg wash or milk. Just before adding the filling to the pie plate, toss the fruit in the dry ingredients. Brush the rim of the bottom crust with egg wash or milk.
2. Roll out the second half of the dough into a circle and lay it over the filled pie. Trim the edges, and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge into whatever pattern you like. Brush the top crust with egg wash or milk, sprinkle it with raw sugar, and cut a few slits to allow steam to escape.
3. Put the pie on a baking sheet and bake it for 20 minutes, turning the pie once halfway through. Lower the temperature to 350°F and bake the pie for 30 to 40 minutes more, until the crust is golden and fully baked and the juices have thickened. Remove it to a rack to cool completely, at least 1 hour.

MY THOUGHTS

If you like peach cobbler, you’ll enjoy this pie. Top it with vanilla ice cream and you have the perfect dessert. I ran to the store this morning and picked up some ice cream {Pistachio and Almond Gelato}, so I’ll let you know how it goes. If you remember, I mentioned adding a pistachio topping to last month’s pie too. I also want to note that I used premade pie crusts for ease. I bought two frozen pie crusts and let the top one soften up a bit so that I could crimp it to the bottom crust. I also used a milk wash instead of an egg wash for the pie, next time I’ll use eggs. I think the eggs with the raw sugar would’ve helped the crust to brown a bit more.

THE CHAT

June was a memorable month. I was able to check a few more things off my Vision Board Bingo Card…

June was all about fun, family, and creating memories. My family and I converged upon Pennsylvania to witness and celebrate the wedding of my daughter, Brya, to her best friend, Katie. It was a small intimate wedding set in a city park {pictures to come}. But, before that, I spent a couple of days with my son in Massachusetts and Vermont. You can see the pictures here.

ABOUT COFFEE AND PIE CHAT

Coffee and Pie Chat was born out of my desire for pie. Years ago, Kristin used to post the most delicious looking pies on Instagram, and I’d sit there staring at my phone, wishing she lived closer so I could grab a slice. And, while I’m not a baker, her pie pics really made me want to learn. One day I reached out to her and asked if she’d be interested in baking pies with me and sharing them on our blogs. She thought it was a fun idea and immediately started sharing easy seasonal pie options with me. We baked our first pie together in 2019, a Maple Orange Walnut Pie. For some reason, I don’t remember this pie. I don’t even have pictures of it on the blog. I’m so disappointed in past me. Our second pie was a Lemon-Lime Chess Pie, which I very distinctly remember and thoroughly enjoyed. In fact, I liked that pie so much that I made it for several work events. Our next pie was a Lemon Meringue Pie, which I failed at miserably. The lemon curd separated and became liquidy in some spots and gelatinous in others. It was really bad. But it did start off pretty. I made up for it with our next pie, the Butterscotch Pie with a Curry Crust. It sounds weird, but it was the most delicious combination of flavors. The sweetness of the butterscotch was enhanced by the smokiness of the curry. I also made this pie for a work event and everyone loved it. Our last pie was a Blueberry Nectarine Pie, a family favorite. We were all surprised by how much we enjoyed this pie.

Kristin blogs at Chicken Librarian, “where timeless Southern Appalachian traditions meet modern, intentional living.” I’ve enjoyed watching her transition from librarian to businesswoman to homesteader. And, while we’ve never met in person, I feel like Kristin is someone I’d like to sit on a front porch with and chit chat over a cup of coffee. Her images are captivating and leave me in awe of the world that she’s created for herself.

IT’S YOUR TURN

Are you a baker? What’s your favorite dish to bake?

THANK YOU

Thank you for stopping by my blog. I hope you enjoyed this post and learned something new. If you like what you read, please consider sharing this post on Facebook or Pinterest. While I pay for many of the items I share on this blog out of my own pocket, some items are gifted to me {I always disclose those items}.

Happy Baking,

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