PEACH AND GINGER PIE

This is my favorite time of year for baking. All kinds of fresh fruit in season, and this is a perfect time to make this peach pie. The fresh grated ginger adds a great taste. Let me know if you like it.

See more great tasting recipes at: www.havefunbaking.com


Pastry:

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup shortening, cold and cut into cubes
1/2 cup cold water (approx.)
1 egg, beaten

Filling:

5 cups fresh peaches, peeled, pitted and sliced 1/4 inch thick
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons freshly grated ginger
1/4 cup oats, quick cooking
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract

Preheat oven to 375 F. Combine flour and salt. With cool fingertips, rub shortening lightly into flour until mixture resembles coarse meal. Add water, a little at a time, and mix until dough just comes together. Don't over mix. Divide dough and form into two discs, one twice as large as the other; wrap in plastic. Chill for at least 30 minutes.
Meanwhile, toss filling ingredients together in a large bowl until just combined. Set aside. Dust work surface with 1 tablespoon flour and roll larger dough into a circle, 1/8-in. thick and slightly larger than a 9-in. pie plate. Transfer dough and fit into pie plate with dough overhanging slightly. Add prepared filling.
Create lattice top and crimp edges. Brush egg over the top and edges of the pie. Bake on a tray set on the middle rack of the oven for 50-60 minutes. Allow to cool completely before slicing.