I got the inspiration for this from the restaurant I work at, Cart-Driver, and our “horsey (horseradish)-honey” that was used on our summer seasonal peach pizza. I didn’t have horseradish, but ginger seemed to be an appropriate substitute. I used a 3:2:1 ratio (flour:butter:water) on the crust that I’ve modified to fit my abnormally large pie pan, but as long as you keep those ratios you can adjust the amounts to whatever size you need.
Peach Ginger-Honey Pie
Ingredients
Crust
- 2 c flour
- 1 1/3 c cold butter cubed
- 2/3 c ice water
- 1 egg yolk
Filling
- 3-4 large peaches sliced
- 1/4 c honey
- 4-5 T ginger minced
- 2 T cinnamon
- 1/4 c flour
Instructions
Crust
- Combine flour and butter in large bowl. Using pastry cutter, fork, or your hands, break butter into smaller pieces. It should still be clumpy, resembling rocky sand. Add ice water and mix. Should hold together, but not be wet. Cover and refrigerate for at least an hour, preferably two.
Filling
- Combine all ingredients except for flour in large bowl. Cover and refrigerate for an hour.
- Once ready to pour into crust, add flour and mix to soak up some of the liquid.
Pie
- Place large baking sheet in the oven. Then set to 500.
- Separate pie crust into two pieces. Roll out on lightly floured surface to 1/8th of an inch thick, or at least a couple inches bigger than your pie pan. Roll the dough around your rolling pin and unroll it over pie pan. Push down gently, making sure there is overhand all around.
- Pour the filling into the pie crust. Then top with the second crust. Push down gently all around. Cut off overhang and crimp the edges with your fingers or gently with a fork.
- Beat the egg in a small bowl and brush the top and edges of the pie with the egg.
- Remove baking sheet from oven. Turn heat to 400. Place pie pan on baking sheet and put both back in the oven. Bake for roughly 45 minutes until golden brown.