Peach And Ginger Crisp Pie Recipe Recipe

Name: Peach And Ginger Crisp Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: , shaped and chilled in a pie plate; 3 ounces (about 1/2 cup) rolled oats (not instant oatmeal); 1 ounce (about 2 tablespoons) all purpose flour; 3 ounces (about 1/3 cup) light brown sugar; 1 tablespoon candied ginger, finely diced; 1 big pinch salt; 2 ounces (4 tablespoons) unsalted butter, cold, cut into 1/4-inch pieces; 3 tablespoons tapioca or corn starch; 4 ounces (about 2/3 cup) granulated sugar (adjust to the sweetness of the fruit); 7 fresh, ripe peaches, cut into sixteenths with the pit removed (if you don't like peach skin in pies, you may blanch the peaches to remove the skin prior to cutting)

Servings: persons

, shaped and chilled in a pie plate
3 ounces (about 1/2 cup) rolled oats (not instant oatmeal)
1 ounce (about 2 tablespoons) all purpose flour
3 ounces (about 1/3 cup) light brown sugar
1 tablespoon candied ginger, finely diced
1 big pinch salt
2 ounces (4 tablespoons) unsalted butter, cold, cut into 1/4-inch pieces
3 tablespoons tapioca or corn starch
4 ounces (about 2/3 cup) granulated sugar (adjust to the sweetness of the fruit)
7 fresh, ripe peaches, cut into sixteenths with the pit removed (if you don't like peach skin in pies, you may blanch the peaches to remove the skin prior to cutting)

1
Adjust oven rack to lower middle position and preheat oven to 425u00b0F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust just begins to get color on the top (you'll be baking it more later), about 5 minutes more. Remove pie shell from oven and allow to cool completely.
2
In a bowl, combine the rolled oats, flour, brown sugar, candied ginger, and salt and whisk together until incorporated. Add the cold butter and rub the dry ingredients into it between your fingers until the dry ingredients and butter form a crumbly dough. Chill for 1 hour or more.
3
Adjust oven rack to lower middle position and preheat oven to 350u00b0F.In a large bowl, whisk together the sugar and starch. Add the peaches and toss to coat the fruit with the dry ingredients. Pour the mixture into the crust. Top with the chilled crisp topping and bake for approximately 30 minutes, until the filling is bubbling all over and the crisp topping is a deep golden brown. Cool completely before serving.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: , shaped and chilled in a pie plate, 3 ounces (about 1/2 cup) rolled oats (not instant oatmeal), 1 ounce (about 2 tablespoons) all purpose flour, 3 ounces (about 1/3 cup) light brown sugar, and more.

Yes, Peach And Ginger Crisp Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach And Ginger Crisp Pie Recipe

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