Recipes Nugget Markets Signature Recipes
Peach & Ginger Pie
- Prep time
- 20 minutes PT20M
- Cook time
- 35 minutes PT35M
- Yield
- 1 pie (6–8 servings)
- Difficulty
Take your classic peach pie to the next level with a sweet streusel topping and a hint of ginger spice.
Ingredients
Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup old-fashioned oats
- ⅓ cup crystallized ginger, minced
- ⅛ teaspoon kosher salt
- ¼ cup unsalted butter, chilled and diced
Pie:
- 1 pie crust (9-inch diameter)
- ¾ cup granulated sugar (adjust amount depending on sweetness of peaches)
- 3 tablespoons corn starch
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 4 pounds peaches, peeled, pitted, and cut into chunks
Preparation
Move oven rack to the lowest level and preheat to 375°F.
Blind-bake pie crust for 10 minutes then remove from oven.
To prepare the streusel, mix the flour, brown sugar, oats, crystallized ginger, and salt together in a small bowl. Cut in the butter, mixing until coarse, pea-sized crumbs form.
To make the pie filling, whisk together sugar, corn starch, and spices until combined. Toss gently with peaches in a large bowl.
Place peach mixture in a large pot on medium heat. Bring to a boil, stirring constantly with a rubber spatula to prevent sticking, then simmer for 5 minutes, until liquid has thickened and the peaches are tender but still retain their shape.
Scoop peach filling into pie crust and level out with a spatula. Sprinkle the streusel evenly over the top, then bake for 20–25 minutes, until the streusel is golden brown and filling is bubbling.
Remove pie from oven and let cool at least 2 hours before cutting and serving.
Techniques used in this recipe:
- bake blind
-
Partially or completely bake an unfilled pastry crust.