Grands Jr Honey Ginger Peach Pies Recipes

GINGER PEACH PIES

Steps:

• In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

HONEY PEACH PIE

Steps:

• Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
• Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

GINGER PEACH PIE

Steps:

• For the pie dough, mix flour and salt together in a large bowl.
• Cut in lard or shortening and butter until mixture resembles coarse crumbs.
• Stir in water until mixture gathers easily into a ball.
• Refrigerate, covered, at least 30 minutes (placing the filling in a chilled crust and baking immediately helps prevent a soggy bottom crust).
• Preheat oven to 425°F.
• Mix sliced peaches, 1/3 cup sugar, brown sugar, cornstarch, lemon juice and rind, ground ginger and cinnamon in a large bowl.
• Cut pie dough into halves with one half slightly larger than the other.
• Roll out the larger piece on a lightly floured surface to 1/8" thickness.
• Fit into a deep 9" pie pan.
• Trim edge and sprinkle bottom with gingersnap crumbs.
• Transfer filling to pan, mounding the peaches slightly in the center.
• Roll out second piece of dough, fit over peaches and seal the crusts together; flute the edge.
• Cut several small slits in top crust to allow steam to escape.
• Brush crust all over with whipping cream and sprinkle 1 tablespoon sugar over the top.
• Put pie onto a baking sheet and place in oven.
• Bake for 20 minutes; reduce temperature to 350F and continue to bake an additional 30 to 40 minutes or until crust is golden brown.
• Cool on wire rack.