There seems to be nothing that epitomizes summertime more classically than a lattice peach pie. The fresh fruit, flaky crust, and crunchy sweet caramelized sugar mingling with a scoop of cold vanilla ice cream melting across the plate is the perfect combination on any given summer day. With an influx of peaches and yellow nectarines from Thornton River Orchard in Sperryville, VA, it seemed only appropriate to share Chef Eric Bein's recipe for Ginger Peach Pie as we near the end of summer. Give it a try and let us know if you prefer yours with whipped cream or ice cream!
Ginger + Peach Pie
Serves: 6-8 people
Flour, All Purpose 2.5 cu
Sugar 3 tbsp
Salt 1 tsp
Butter, cold 8 oz
Ice Water 8-10 tbsp
Egg, beaten 1 ea
Peaches, pitted & sliced 5 cu
Lemon, zested & juiced 1 ea
Ginger, peeled & grated 1 tbsp
Sugar ½ cu
Brown Sugar ½ cu
Cornstarch 2 tsp
Salt ½ tsp
Cinnamon, ground ¼ tsp
Nutmeg, grated ¼ tsp
To make the crust, combine the flour, 2 tablespoons of sugar, and salt in a large mixing bowl. Grate in the butter and gently mix it into flour with your fingertips. Gradually drizzle in ice water while folding mixture with a spatula. Add just enough water so that dough holds together. If too much water is added be sure to use plenty of extra flour when rolling it out.
Turn dough out onto a lightly floured surface and gather into a mound. Divide into 2 discs and wrap each tightly with plastic wrap. Chill dough in the fridge for at least 30 minutes.
Position oven rack in the center of your oven and preheat to 425° F. Set a rimmed baking sheet in the oven to preheat as well.
On a lightly floured surface, roll one of the discs of dough into a 14-inch circle. Fold dough round into quarters and unfold in the pie dish. Press dough into sides and bottom, and trim all but 1-inch of the overhanging dough. Set pie dish in the refrigerator to chill while you prepare the rest of the pie filling.
Prepare the filling by combining peaches, lemon, ginger, sugars, cornstarch, salt, cinnamon, and nutmeg. Set aside.
On a lightly floured surface, roll the second disc of dough into a rough 10- by 15-inch rectangle. Use a pastry cutter or sharp paring knife to cut 12 even strips.
Working quickly, spoon the filling into chilled pie shell and drizzle with remaining liquid. Evenly lay half of the dough strips parallel across the pie. Weave in the remaining strips in the other direction. Trim any excess dough, fold the bottom crust up around the edge, and crimp. Brush top of crust with egg wash and sprinkle with remaining tablespoon sugar.
Set on preheated baking sheet and slide into oven. Bake pie for 15 minutes. Rotate pan, turn heat down to 350° F, and bake for another 35 to 45 minutes, or until pie is golden brown and the filling is bubbling. (If edges browns too quickly, tent with foil.)
For a set filling, allow pie to cool completely, 3 hours or more.
Serve warm with fresh whipped cream or vanilla ice cream.