Ingredients
- 21/2 lb white peaches
- 1 tbsp chopped fresh ginger
- 1 tbsp instant tapioca
- 1/4 cup brown sugar
- pinch kosher salt
- 1 tbsp fresh squeezed lemon juice
In a food processor combine flour, sugar and salt. Slowly add chopped butter and pulse until roughly the size of small peas. Put in a bowl and drizzle in ice water until the dough comes together. Flatten dough into a disk and wrap in plastic. Refrigerate at least one hour.
Peel the peaches and slice into one-inch chunks. Peel and finely chop the ginger. In a large bowl combine the peaches, ginger, brown sugar, salt, tapioca and lemon juice. Set aside and preheat oven to 400 degrees F.
Ingredients
- 10 oz unbleached all purpose flour
- 10 oz frozen unsalted butter, small dice
- 2 tbsp sugar
- 1 egg (for egg wash)
- 2 tbsp turbinado sugar (for garnish)
Roll the dough out on a floured surface to 18-inches and place on a parchment-lined cookie sheet. Place the filling in the middle of the dough and fold the crust over, overlapping the edges. Brush with egg wash and sprinkle with turbinado sugar.
Recipe courtesy of T.G.I. Pie Day and Heather Earnhardt, Baker and Gardener at Volunteer Park Café
