The following recipe has been shared with me by Karen, who writes the wonderful blog – Back Road Journal (the link is listed in the lower portion of this blog). I hope you will take the time to read her blog and discover the wonders of the east coast of the US, as well as learn of her travels to Europe. Over the last few years we have had the pleasure of trying many of her recipes and they are all incredible! Take a look and sign up… backroadjournal.wordpress.com
Peach Streusel Pie With Ginger
Preheat the oven to 425 degrees.
- 1 pie crust – Use your favorite recipe for a single 9 inch pie crust or use a premade refrigerated pie crust
Filling
- 1/2 c. brown sugar
- 1/4 c. cornstarch
- a pinch of salt
- 1 Tbsp. lemon juice
- 6 peaches, peeled*
- 2 inch piece of fresh ginger, peeled and grated
In a large bowl, mix the sugar, cornstarch and salt together, then stir in the lemon juice. Cut the peaches in half, remove the pit, slice and then add to the bowl. Stir in the grated ginger and let rest while you prepare the streusel.
*For easy peeling, bring a pot of water to a boil and blanch the peaches for ten seconds, immerse in ice water, then the skins will slip off easily with your fingers.
Streusel
- 1/2 c. flour
- 1/4 c. brown sugar
- 1/4 c. butter, cut into small cubes and softened
- pinch of salt
Place all the ingredients in a small bowl and mix with a pastry blender or fork. Then use fingertips to press into clumps.
To assemble the pie
Place the crust into a 9 inch glass pie pan. Trim to fit, leaving about a half-inch overhang, fold under and crimp the edge. Spoon in the filling and sprinkle the streusel over the peaches. Place on a foil or Silpat lined baking sheet (to catch juices that may bubble over) and bake on the lower rack of the oven for 15 minutes. Reduce heat to 375 degrees and bake for 30 more minutes until the juices are bubbling thickly and the streusel is golden brown. If getting too brown, cover with foil. Remove from the oven and let the pie cool for at least an hour before serving.
Buen provecho...2022 