Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter
- cut into 1/2-inch cubes
- 1/2 cup chilled solid vegetable shortening
- cut into pieces
- 4 tablespoons (or more) ice water
- 2/3 cup (packed) golden brown sugar
- 1/4 cup cornstarch
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3 pounds medium peaches
Instructions
- Whisk first 5 ingredients in medium bowl to blend.
- Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal.
- Mix in 4 tablespoons ice water.
- Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form.
- Gather dough into ball.
- Divide dough into 2 pieces, 1 slightly larger than the other.
- Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
- Mix sugar, cornstarch, lemon juice and spices in large bowl.
- Bring medium saucepan of water to boil.
- Drop in 3 peaches at a time; blanch 1 minute.
- Transfer peaches to bowl of cold water.
- Using small sharp knife, peel 1 peach.
- Cut peach in half; discard pit and slice thinly.
- Stir peach slices into sugar mixture.
- Repeat with remaining peaches.
- Let filling stand until juices form, at least 30 minutes and up to 1 hour.
- Preheat oven to 375F.
- Roll out larger dough disk on lightly floured surface to 13- to 14-inch round.
- Transfer to 9-inch-diameter deep-dish pie dish.
- Roll out smaller dough disk on lightly floured surface to 11-inch round.
- Using ruler as aid, cut dough into 1/2-inch-wide strips.
- Spoon filling into dough-lined dish.
- Arrange some of dough strips atop pie, spacing 3/4 inch apart.
- Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart.
- Trim overhang of bottom crust and lattice strips to 3/4 inch.
- Fold under and crimp edge decoratively.
- Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes.
- Cool pie to room temperature before serving.
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