GINGER MAPLE PEACH PIE
Ginger flavored fresh peaches with brown sugar and maple syrup baked in a butter-flavored pie crust till golden. No need to peel the peaches in this pie. This pie is special!
Preheat oven to 400 degrees
6-7 fresh, ripe, juicy peaches, unpeeled and thinly sliced
1/2 t. powdered ginger
1/4 c. Grade A maple syrup, 100% pure
1/4 c. firmly packed light brown sugar
1 T. flour
2 c. all-purpose flour
1 t. salt
2 T. sugar
1/2 c. butter-flavored shortening (animal-free)
1/2 c. non-dairy liquid creamer
a little margarine, softened at room temperature
1/4 c. additional light brown sugar
Combine sliced peaches, ginger, maple syrup, brown sugar, salt and flour in large bowl. Toss gently to evenly coat; set aside.
Combine flour, salt and sugar in large bowl. Stir to disperse evenly.
Add shortening. Using 2 forks in crisscross motion, cut shortening into flour until it forms small beads.
Add non-dairy creamer and stir till dough pulls away from sides of bowl. Knead 3-4 times in bowl, then cut dough in half and turn one at a time onto floured surface.
Roll out thinly in large circle, 2 inches larger than the pie plate.
Place over an 8 or 9 inch pie plate. Press gently to mold to plate, then trim dough even with its rim.
Now, take a little softened margarine with your fingers and spread thinly over bottom and sides of dough in pie plate. Be careful not to tear the dough.
Pour filling into shell; pound pie plate on counter top to settle slices, then take additional 1/4 c. of brown sugar and crumble over top of peaches.
Roll out second dough the same way you did the first. Cover pie. Trim the dough, leaving 1 inch overhang, then tuck the top dough under the bottom dough at rim level. Press and flute edges.
Slit top of pie with tip of sharp knife in several places to allow escape of steam while baking.
Pull out about 15 inches of aluminum foil. Fold into quarters. Starting from the corner where there are no rough edges, about 3 inches down from the tip, cut out an arc (across and up to the top folded edge), leaving about 1-1/2 inches at the opposite end as you curve the cut upwards toward the top. Open foil and you’ll have a hole in the center.
Place over pie, so that the edges of the pie are covered.
Place pie in preheated 400 degree oven for 40-50 minutes. Cool on wire rack.
Notes: There’s no need to peel the peaches. The peels soften as they cook, and add a beautiful color to the pie.
Serve either warm or at room temperature, with or without a scoop of animal-free vanilla ice-cream.
This is my husband’s favorite pie. Every year for his birthday, rather than a cake, this is what he requests!
Substitute an animal-free margarine for the shortening if you prefer.