Ginger Peach Pie with Gingersnap Crust

Ginger Peach Crisp with Gingersnap Pie

A delectable dessert recipe using fresh, juicy peaches over a gingersnap crust with a sweet crumble topping. The addition of crystalized ginger heightens the flavors and gives it a little zing.

I’ve been dreaming of lusting after this pie for weeks now. I had it all worked out in my head, borrowing components from some of my favorite desserts. The cookie crust from a cheesecake, a crumble topping like you would find on a Dutch apple pie and a cooked filling made of white and yellow peaches. The ginger spice came into the picture after I added it to a peach smoothie and instantly fell in love with the flavor combination. It was only natural that I take that flavor and run with it. The sugared ginger mellows out during baking giving this the touch it needs to be a stand-out dessert. Truly memorable.

My every intention was to make a pie but I was a little confused after devouring eating a piece. It reminded me so much of a crisp, even with the bottom crust, that I was hesitant to call it a pie. Is it a pie wishing it was a crisp…or a crisp aspiring to be a pie? Call it what you will. I call it crave-worthy.

Ginger Peach Pie with Gingersnap Crust

If you don’t like or have crystallized ginger it can be omitted with good results. The ginger spice can be doubled instead.

Ginger Peach Pie with Gingersnap Crust
(filling by Reeni, crust and topping adapted from Good Housekeeping)

7-8 cups of firm, ripe peaches, peeled, cut in a large dice
1 cup sugar
5 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
2 teaspoons butter
1/3 cup crystallized ginger, minced

1 + 1/2 cup fine gingersnap crumbs
5 tablespoons butter, melted

1 cup all-purpose flour
1/2 cup Brown Sugar
1 stick (1/2 cup) of Butter

1. In a large saucepan carefully mix the peaches, sugar, flour, cinnamon and ginger together. Allow to rest at room temperature for 30 minutes. With a slotted spoon remove the peach pieces to a bowl. Bring the remaining liquid to a simmer over medium heat, reduce heat to low and when mixture starts to thicken stir peaches. Cook for 5 minutes stirring often. Remove the pan from heat and stir in butter, vanilla and minced ginger. Stir to melt the butter and incorporate the ginger. Cool to room temperature.

2. Preheat oven to 400 degrees F. and place a baking sheet on bottom rack of oven to catch any escaping juices. For the crust combine the crumbs and melted butter together. Press evenly over the bottom of greased 9-inch pie pan. Pour in the cooled filling and spread evenly over the crust.

3. To make the topping add the flour and brown sugar to a medium bowl. Cut the butter lengthwise in half and then the halves in half again. Dice and add to bowl. Cut in using two knives in a scissor motion or with a pastry blender until mixture is crumbly. Spread evenly over top of peaches.

4. Bake for 10 minutes, turn down heat to 350 and bake 30-35 minutes until top is golden brown. Cool on wire racks. Serve warm or cold with whip cream. Refrigerate leftovers.

Printable Recipe

Ginger Peach Pie with Gingersnap Crust


Bookmark and Share

Subscribe Here

Enter your email address:

Delivered by FeedBurner



    Leave a Reply

    Your email address will not be published. Required fields are marked *