- Prep time
- 20 minutes PT20M
- Cook time
- 35 minutes PT35M
- 1 pie
Take your classic peach pie to the next level with a streusel topping and a hint of ginger.
- 1 pie crust
- ¾ cup sugar (adjust amount depending on sweetness of peaches)
- 3 tablespoons cornstarch
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 4 pounds peaches, peeled, pitted and cut into chunks
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup old-fashioned oats
- ⅓ cup crystallized ginger, minced
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter, chilled and diced
Move oven rack to the lowest level and preheat to 375°F.
Blind bake pie crust for 10 minutes and remove from oven.
To make pie filling, whisk together sugar, cornstarch and spices until combined. Toss gently with peaches in a large bowl.
To prepare the streusel, whisk the flour, brown sugar, oats, crystallized ginger and salt together in a small bowl. Cut in the butter, mixing until coarse, pea-sized crumbs form.
Place peach mixture in a large pot on medium heat. Bring to a boil, stirring constantly with a rubber spatula to prevent sticking, then simmer for 5 minutes, until liquid has thickened and the peaches are tender but still retain their shape.
Scoop peach filling into pie crust and spread evenly. Sprinkle the streusel evenly over the top and bake in oven for 20–25 minutes until the streusel is golden brown and filling is bubbling.
Remove pie from oven and let cool at least 2 hours before cutting and serving.
Techniques used in this recipe:
- bake blind
- Partially or completely bake an unfilled pastry crust.