Peel and slice the peaches.
Chop up some candied ginger. (You can make your own or just use the store-bought stuff. Pictured here is the stuff from Bulk Barn).)
In a bowl, combine the peaches, flour, sugar, lemon juice, and candied ginger.
Ready your pie shells. (If you're looking for a good pie crust recipe, check out my guide on "How to make pie crust with gruyere cheese baked into it")
Pour the peach mixture into your readied pie dish and add a few dollops of butter.
Add the top layer of pie crust, pinch together seams, add vents, and brush with milk or an egg.
Place in a 450F oven for 15min, then reduce the heat to 350F and bake for another 35ish minutes until the insides are bubbling through the vent.
- 5.0c Peeled, sliced peaches
- 1/2c Sugar
- 1/4c Flour
- 1.0Tbsp Lemon juice
- 1.0Tbsp Chopped, candied ginger (more or less)
- A bit of milk
- 1.0Tbsp Butter