GINGER PEACH PIES
I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 5 mini pies.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
GINGER-PEACH JAM
This peach jam has a bit of a bite from the ginger, a nice combination.
Provided by ClaudiaR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g
GINGER PEACH PIE
There's something classic about peach pie. This double crust beauty kicks the old classic up a notch with the addition of ginger and gingersnaps. When the aroma of the ginger intermingles with the peaches fresh out of the oven, you'll know you have a winner. If you'd like to save some time, please feel free to use store bought pie crusts. From an old newspaper clipping.
Provided by Molly53
Categories Pie
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 631.3, Fat 30.3, SaturatedFat 12.8, Cholesterol 38.7, Sodium 480.2, Carbohydrate 85.5, Fiber 4.2, Sugar 42.1, Protein 6.7
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