Peach & Ginger Pie

Prep time: 20min
Total time: 120min
Serves: 10
PASTRY
2 cups
all-purpose flour, plus more for dusting
500 mL
1 tsp
salt
5 mL
1 cup
shortening, cold and cut into cubes
250 mL
1
egg, beaten
0
FILLING
1
punnet fresh peaches (approx. 5 cups/1.25 L) peeled,
pitted and sliced 1/4 in. (5 mm) thick
0
1 tsp
lemon zest
5 mL
1 tbsp
lemon juice
15 mL
1/2 cup
sugar
125 mL
2 tsp
freshly grated ginger
10 mL
1/4 cup
quick oats
60 mL
1 tsp
ground cinnamon
5 mL
1/4 tsp
ground nutmeg
1 mL
1/4 tsp
vanilla extract
1 mL
1 slice
calories
340
fat
21 g
saturated fat
5 g
carbs
36 g
protein
4 g
fibre
3 g
sodium
230 mg
potassium
140 mg

Directions

  1. Preheat oven to 375°F (180°C). Combine flour and salt. With cool fingertips, rub shortening lightly into flour until mixture resembles coarse meal. Add approx. 1.2 cup (125 mL) water, a little at a time, and mix until dough just comes together. Don’t overmix. Divide dough and form into two discs, one twice as large as the other; wrap in plastic. Chill for at least 30 min.

  2. Meanwhile, toss filling ingredients together in a large bowl until just combined. Set aside. Dust work surface with 1 tbsp (15 mL) flour and roll larger dough into a circle, 1/8 in. (3 mm) thick and slightly larger than a 9-in. (23 cm) pie plate. Transfer dough (see below) and fit into pie plate with dough overhanging edges slightly. Add prepared filling.

  3. Create lattice top and crimp edges (see full steps at right). Brush egg over the top and edges of the pie. Bake on a tray set on the middle rack of the oven for 50 to 60 min. Allow to cool completely before slicing.