Peach & Blueberry pie with Ginger crust!
Makes one 9 inch pie
For the Crust:
2 1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, cold, cut into cubes
5 tablespoons plus 2 teaspoons ice cold water
1 teaspoon apple cider vinegar
For the Filling:
about 3 pounds ripe peaches (I used about 6 peaches)
1 cup fresh blueberries
1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
1 teaspoon ground cinnamon
scant 1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 (a couple dashes..who really measures 1/8 tsp??) teaspoon ground cloves
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
1 egg, beaten, for egg wash
Cinnamon sugar topping for top of crust.
1) in a medium bowl, mix flour, sugar, and salt. Add cubed butter and work into the flour mixture with your hands. Work quickly so that the butter does not get warm. The mixture will not be cohesive…there will be different sized pieces of flour/butter bits, don’t worry about mixing it all together.
2) Stir together the ice cold water and vinegar. Create a hole in the butter and flour mixture and pour in the liquid mixture and mix together. On a lightly floured work surface, dump out the dough mixture.
3) Divide the dough in two and gently work into two flat disks, about 1.5 inch thick. Wrap each disk in plastic wrap and refrigerate for 1 hour.
1) wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl aside, whisk together sugar, spices, flour, and cornstarch.
2) Pour the spice mixture over the fruit, and toss gently. Add lemon juice. Place bowl of fruit in the fridge while you roll the bottom crust out.
Preheat oven to 400 degrees F. Place rack in the center of the oven.
Remove one of the dough circles from the fridge. On a lightly floured surface, roll dough out into a circle (or as close to a circle as you can get). Roll the dough a few strokes, but keep moving the dough with your hands to make sure it’s not sticking. If the dough starts start springing back, that means that the butter is warming and you should put the dough back in the fridge. Gently lift round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
Do the same with the next disk, creating a roughly 13-inch circle. Remove the bottom crust and fruit filling, pour the fruit filling into the pie dish. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish. With a small knife, trim the crust into strips. I used a fondant cutter for the design. Carefully weave the fragile strips to create the top crust, or just alternate placing one horizontal strip and one vertical. Brush lightly with beaten egg and sprinkle with cinnamon sugar.
Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 375 and bake for 50 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. Remove from the oven and allow to cool for 2 hours before serving.
Enjoy! If you really love ginger and are feeling adventurous, some minced candied ginger would be amazing in the filling!