Peach & Ginger Pie Recipe
It’s a treat to share any recipe from Chef Doug Wetzel. A coveted pie recipe? Bring it on. His training for pastry started at the Culinary Institute of America, which prepared him to be executive chef at the BMA’s Gertrude’s Chesapeake Kitchen. He now teaches at a culinary program for high school students in Anne Arundel County. This coveted pie recipe is tested and ready for you to make.
Peach & Ginger Pie Recipe from Chef Doug. Choose seasonal fruit from the market all year long.
—New to the Market Board this year, executive chef Doug Wetzel is a long-time Market shopper, part-time vendor, and excellent pie-contest judge. He notes that “You could use pears with this recipe and make a lovely fall pie. No modifications needed.”
Peach and Ginger Pie Recipe
Ingredients
PIE CRUST
1 and ¼ cups all-purpose flour (spooned & leveled)
1 teaspoons sugar
1 teaspoon salt
½ cup (8 Tbsp) salted butter, chilled and cubed
1/4 cup ice water, plus more if needed
PIE FILLING
8 cups peeled chopped yellow peaches, cut into 1-inch chunks
2/3 cup brown sugar
1/2 cup all-purpose flour
1 Tablespoon (15ml) fresh lemon juice
2 Tablespoons peeled minced fresh ginger
1 teaspoon ground cinnamon
2 Tablespoons salted butter
GINGER STREUSSEL TOPPING
1/3 cup crystallized ginger, finely minced,
3/4 cup confectioners' sugar
1/2 cup all-purpose flour
4 tablespoons salted butter, melted
Preparation
Pie Crust: Measure 1/4 cup (120ml) of water in a cup. Add ice. Stir it around.
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using a pastry cutter or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is great for some flaky layers.
Measure 1/4 cup of water since the ice has melted a bit. Drizzle the cold water in, 2 tablespoons at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Using your hands, flatten the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before using.
Pie Filling: In a large bowl, gently stir the chopped peaches, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined.
In a large non-stick skillet, add the butter and melt over medium to high heat. Once the butter has melted add the peach mixture and cook for 3 -5 minutes. Once peaches begin to soften turn off the heat and let the mixture sit at room temperature and cool down while the pie dough is chilling.
Ginger Streussel Topping: Whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
Time to Bake: Adjust the oven rack to the lower-third position, leaving an open rack space on top and preheat to 375 degrees. Roll out the chilled pie dough: On a floured work surface, roll the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into the pie dish. Carefully sprinkle the streusel over the top. Trim up and crimp any crust that may be hanging over the side of the pie dish.
Place the pie on a sheet pan to collect any potential juices that spill over. You can place aluminum foil around the crust, pie guards or an empty sheet pan on the top rack over your oven to shield your pie from the heat and bake for 20 minutes. After 20 minutes remove the aluminum foil, pie guards or sheet pan and bake for an additional 10-15 minutes. The fruit should be bubbling and the streusel nice and brown. Let cool and enjoy.