Ginger Peach Pie for Pa's Day

hmmm....peaches! millions of peaches, peaches for me.

let's quit the jibber jabber and get to the recipe, shall we?

Whole Wheat Pie Crust

4 cups Whole Wheat Pastry Flour

2 tsp salt

1 1/2 cups butter, chilled

1/4 cup ice water

1/4 cup sugar

2 tsp ginger juice/shredded ginger

Egg Wash:

1 egg

1/4 cup sugar

THE MOST IMPORTANT THINGS ABOUT PASTRY ARE THAT

1) THE BUTTER IS ICY COLD AND

2) THE WATER IS ICE WATER.

there is no way getting around this. your pastry will suck otherwise. trust me, I'm on the internet.

1. sift flour, salt and sugar in a large bowl.

2. cut butter into chunks and then rub the butter into the flour mixture until it resembles a coarse meal. this takes awhile but unless you again want your pastry to die a thousand deaths you will do it.

3. combine water and ginger juice, adding to butter/flour mixture one spoonful at a time.
4. Knead dough slightly, don't overwork it. form into a ball, cut in half, form each half into a disk, wrap in plastic wrap and refrigerate for 30 mins before rolling out and putting into pastry pan.

Ginger Peach Filling

2 lbs cut peaches, frozen

6.75 oz of peach&mango fruit juice

2 c sugar

4 tsp grated ginger

2 tbsp corn flour

1. Mix all ingredients together, pour into prepared pastry dish. Cover with lattice pastry work if you like. I chose to do the lattice work because the peaches are so bright and inviting as they poke out of the crust.

2.Brush pie top with egg wash, and sprinkle some sugar on top. Bake at 375 for 35 mins, or until golden brown and bubbling.

We ate ours a la mode, with some vanilla frozen yogurt.

enjoy! and *hugs through the internet*

Kitchen Ninja