Ginger Peach Pie by Pastry Chef Andrea Charroin
Editor's note: Andrea Charrion is an amazing woman, mother and pastry chef. She graciously agreed to share her recipes and blog with Glenbrooke neighbors.
I strolled down the Saturday Farmers Market and was just in awe of how large our little market has become. I am so proud of all those hard-working families who contribute to our culinary lives. I love that my kids get excited about the local honey, that our favorite garlic is arriving, and of course all the amazing tomatoes! But one little fuzzy fruit cannot be ignored: Our farmers market has been full of glorious peaches lately. They are just gorgeous! Full and juicy, truly a perfect summer fruit. Even if you don’t purchase your fruit at one of our many local vendors, many grocery stores and even Costco currently have beautiful peaches. Peaches are just perfect for pie making, and there are so many options. I love peach raspberry or blackberry. A lovely vanilla peach pie can’t be beat. But one of my favorites is a Ginger Peach Pie. Try a little twist on the peach pie. I am sure you will enjoy it!
Ginger Peach Pie
One recipe for your favorite pie crust. Form into 2 discs and set in refrigerator.2/3 cup dark brown sugar 1/4 cup cornstarch 1 teaspoon fresh lemon juice 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 3 pounds medium peaches
Mix sugar, cornstarch, lemon juice and spices in large bowl. Chop peaches and add to bowl. Allow the peaches to sit for at least one hour to allow the juices to develop.
Preheat oven to 375°F. Roll out dough on lightly floured surface to about a 13- to 14-inch round. Transfer to 9-inch deep-dish pie dish. Roll out remaining dough to about an 11-inch round. Cut dough into 1/2-inch-wide strips.
Spoon filling into dough-lined dish. Arrange some of dough strips atop pie. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively.
Bake pie until crust is golden and filling bubbles thickly. About 1 hour 20 minutes. Allow the pie to cool. I know it is difficult, but the roof of your mouth will thank you.
Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com Used with Permission from Andrea R. Charroin.
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