Ginger Peach Pie with Gingersnap Crust
7-8 cups of firm, ripe peaches, peeled, cut in a large dice
1 cup sugar
5 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
2 teaspoons butter
1/3 cup crystallized ginger, minced
1 + 1/2 cup fine gingersnap crumbs
5 tablespoons butter, melted
1 cup all-purpose flour
1/2 cup brown sugar
1 stick (1/2 cup) of Butter
1. In a large saucepan carefully mix the peaches, sugar, flour, cinnamon and ginger together. Allow to rest at room temperature for 30 minutes. With a slotted spoon remove the peach pieces to a bowl. Bring the remaining liquid to a simmer over medium heat, reduce heat to low and when mixture starts to thicken stir in peaches. Cook for 5 minutes stirring often. Remove the pan from heat and stir in butter, vanilla and minced ginger. Stir to melt the butter and incorporate the ginger. Cool to room temperature.
2. Preheat oven to 400 degrees F. and place a baking sheet on bottom rack of oven to catch any escaping juices. For the crust combine the crumbs and melted butter together. Press evenly over the bottom of greased 9-inch pie pan. Pour in the cooled filling and spread evenly over the crust.
3. To make the topping add the flour and brown sugar to a medium bowl. Cut the butter lengthwise in half and then the halves in half again. Dice and add to bowl. Cut in using two knives in a scissor motion or with a pastry blender until mixture is crumbly. Spread evenly over top of peaches.
4. Bake for 10 minutes, turn down heat to 350 and bake 30-35 minutes until top is golden brown. Cool on wire racks. Serve warm or cold with whip cream. Refrigerate leftovers.
Note: my pie dish was really not deep enough . . . but . . . one does what one has to do. This certainly didn’t ruin the delicious flavor of this dish!