Tuesday, August 17, 2010
Ginger Peach Pie With Raisins
Another new (to me) crust recipe. The boys really liked this one, and I found it quite easy to handle. As a bonus, it does not require chilling before rolling.
For the Crust (from Better Homes and Gardens Pies and Cakes, 1960)
(for a 2 crust pie)
2 cups Ap flour
1 teaspoon salt
2/3 cup shortening (I used all butter)
5-7 tablespoons ice water
Cut butter into flour and salt. Toss ice water on, a tablespoon at a time until it gathers in a ball. Divide in two, and roll out.
For the Filling:
5 cups peeled and sliced peaches, sprinkled lightly with lemon juice
1/2 cup raisins
1 cup granulated sugar
1 teaspoon ground ginger
5 tablespoons AP flour
2 tablespoons butter
Combine sugar, ginger, and flour. Toss with peaches and raisins. Pour into lined pie plate. Dot with butter, top with second crust, and seal. Cut several vents.
For the topping:
Brush entire surface generously with heavy cream, then sprinkle with granulated sugar. Place pie on a baking sheet (it will leak, that's just the nature of fruit pies)and bake in a pre-heated 425 degree F. oven for about 40 minutes, or until crust is nicely browned, and filling bubbles up through slits. Cool on pan for 20 minutes, then once the bubbling has settled down (you don't want to get burned with sticky sugar) move it to a rack. Serve slightly warm, or at room temperature.