Coffee and Pie Chat July 2025
Hey friends! We are back with another round of Coffee and Pie Chat! This month Daenel over at Living Outside the Stacks and I decided on a Peach Ginger Pie! It’s like a traditional Peach Pie but not. I had a lot of fun making this pie. In fact, I pulled out my vintage pyrex personal pie dishes so I could play around with the top crust. I wanted to make the traditional double crust, like the recipe calls for, but if you have seen any of my pies, you’ll know that I like to play around with the top crust. So I did both! I haven’t done a traditional double crust in a long time so that was equally fun. Anyway, let’s get to baking! The recipe, as always, comes from First Prize Pies by Allison Kave. Let me know if you make the pie and what you think about it! It would be the perfect addition to your Fourth of July dessert table!
The Pie
Ingredients:
Classic Pie Crust (see this post for my recipe and instructions)
Filling:
2 pounds ripe peaches, peeled, pitted, and sliced
1 tsp grated peeled fresh ginger
1 tsp ground ginger
1/2 cup dark brown sugar
1/4 cup cornstarch
1/4 tsp salt
egg or milk wash
sugar for garnish
Instructions:
1. Preheat oven to 425F. On a clean, lightly floured surface, roll out half of the dough into an 11-inch circle about 1/8 to 1/4 inch thick. Line a 9-inch pie plate with the dough, and trim the overhang. Refrigerate until ready to bake.
Make the Filling:
1. In a large bowl, toss together the peaches and both kinds of ginger. In a separate bowl, mix together the brown sugar, cornstarch, and salt. Just before adding the filling to the pie plate, toss the fruit in the dry ingredients. Brush the rim of the bottom crust with water or an egg/milk wash.
Putting it all together:
1. Roll out the second half of the dough into an 11-inch circle. Take pie plate out of fridge, place filling into pie plate, and then lay second crust over the pie plate (or decorate as you want-make a lattice top, braid your dough, etc). Trim the edges, and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge into whatever pattern you like. Brush the top crust with egg or milk wash, sprinkle with sugar, and cut a few slits to allow steam to escape (if you are using a traditional double crust and not lattice, etc.).
2. Put the pie on a baking sheet and bake it for 20 minutes, turning the pie once halfway through. Lower the temp to 350F and bake for an additional 30-40 minutes, or until the crust is golden and the juices are bubbling through and have thickened. Remove it to a rack to cool completely.
3. The pie can be refrigerated for up to 1 week, covered in wrap. Let it come to room temperature before serving. It can be frozen for up to 2 months. Wrap it in plastic, then in foil, and let it come to room temperature before serving.
Tips & Tricks
To easily peel peaches, you can blanch them. To do this, bring a pot of water to a rolling boil, score the peaches on the top end with an ‘x’. Place them in the boiling water for about 30 seconds then immediately plunge them into an ice bath. Once cooled (about 30 seconds) the skins should slip right off. If not, repeat these steps.
Freestone peaches versus Clingstone: freestone are those where the pits separate from the flesh easily. Clingstone are peaches that hold onto their pits more readily and are harder to separate.
I would use my normal pie filling recipe for this recipe. So instead of cornstarch, I would replace it in a 1:1 ratio with flour. I would also not lower the temperature of the oven. Just let it bake at 425F for the normal amount of time (about 45 minutes or until the crust is golden and those juices are bubbling up out of the crust).
That’s it friends! How easy was this pie?!!? I hope you enjoyed this version of our monthly pie along. Stay tuned for August’s pie. And don’t forget to search for all the delicious pies I’ve made throughout the years! There are lots and lots. It’s quiet possibly my favorite dessert to make.
‘til next time
-k
xoxo
