Oct. 12th, 2009

gipsieee: (Default)
Tonight, Tcepsa was making a spinach pie for dinner and I decided that we should have a second pie instead of a two-crust spinach pie. I remembered that we had peaches in the freezer from over the summer that would be best eaten before they freezer burned, and they hadn't been packaged well enough that they'd reliably last too much longer, so we decided on a peach pie.

While checking the web for recipes, I had a mischievous though cross my mind, "ginger-peach pie?" And found that such recipes do, indeed exist. Apparently that was sufficient to give me plenty of confidence in my ability to make an edible ginger peach pie because I forged onward with little regard for the posted recipes and made the pie based on what I thought would be yummy.

Ginger Peach Pie "Recipe"

1 deep purple snap-lock container mostly full of peaches, frozen
some cinnamon
less nutmeg
half-a-cup plus a bit of sugar
2 roughly-tablespoons-ish full of lemon juice
some ginger, frozen (about 1" cube, I think?)
1 pot of boiling water

Preheat oven to 350. You will change your mind and raise it to 375 about halfway through. You can just start there if you want.

Dump the frozen peaches into the boiling water and leave them be until thawed (and probably blanched), then pull them out with a slotted spoon and set to the side.

Add about 1/4 cup sugar to the peachy water. Pour into glasses and share the peach tea with whomever is in the kitchen with you. It's good, trust me...

Combine a heavy half a cup of sugar with a weak shake and a half of nutmeg, and 5-6 solid shakes of cinnamon. Mix a bit. Add the lemon juice, I think my mixing spoon is roughly a scant tablespoon, at any rate, there's a good bit of lemon juice. Stir to make a sticky paste in the bottom of the bowl. Grate as much frozen ginger as you want in your pie into the bowl using a microplane. Drain the peaches one more time, then pour them into the bowl and mix thoroughly.

Claim the pie-dish (we use corelle bakeware instead of our pie-tins, don't ask me why), from the other cook, and pour the mix into the middle. Push the edges of the pie crust down so they don't burn, but not so low that the (very wet) pie filling overflows.

Bake for 40-50 minutes or until done. Remove from oven and let cool so that you do not burn your tongue to bits on the molten sugar syrop. Serve warm, in a bowl, with ice cream.

We skipped the ice cream because T was also making cookies tonight and we figured we'd have our second desert in the form of cookie dough. We were right.

If you want the pie crust recipe, you'll have to ask Tcepsa. I think he's using a hybrid of the one in the Joy of Cooking and the one that came in our KitchenAid mixer's instruction booklet. Either way, he's using butter as the fat and adding the water one tablespoon at a time while mixing the dough using the KitchenAid. I thought the mixer was the change that made all the difference in the quality of his crust. He says it's the slow addition of the water. He's probably right, I don't do pie crust.

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gipsieee

October 2012

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