When we lived in a house with a peach tree in the back garden, late summer was a time of peach-abundance. We turned our peaches into chutney and lovely ginger peach pies.
A ginger peach pie is a good way to use orchard fruit such as apples, apricots, and peaches. It doesn't matter if the fruit's not perfect; simply wash the fruit in warm, salty water, cut out the bad spots, and peel it.
- 4 to 8 peeled and stoned peaches (depending on size) to yield 1 to 1 1/2 cup after stewing
- 5 cm piece stem ginger
- 1 cinnamon stick
- 1 cardomon pod (if available)
- If required, up to 2 tablespoons (30 ml) sugar
If you don't have fresh peaches, use a 410 gram can of tinned peaches, and drain the liquid.
- 1 to 2 tablespoons (15 to 30 ml) crystallised ginger
- 115 gram butter
- 2/3 cup (150 ml / 150 gram) sugar
- 1 egg
- 1 1/4 cup (310 ml /170 gram) flour
- 2 teaspoons (10 ml) baking powder
- Stew the peaches and spices in a little bit of water until tender. We use a waterless saucepan and would only use about 1 tablespoon of water. Take care not to burn it though, add more water if necessary.
- Sweeten the stewed peaches slightly if necessary, and according to taste. The peach filling should still taste a bit tart.
- Use baking paper to line the bottom and sides of a round 18 cm baking tin.
- Soften the butter slightly and cream the butter and sugar together.
- Add the egg and beat well.
- Sift the flour and baking powder over the mixture and mix to form dough.
- Spread half of the dough over the bottom of the baking tin pan, and slightly up the sides.
- Add chopped crystallized ginger to the peach mixture.Spread the peaches and ginger over the dough.
- Spoon the remainder of the dough over the peaches. You may find it easiest to spread it evenly by hand.
- Bake at 200° C in a pre-heated oven for 30 to 35 minutes, until the crust has a golden colour.
- Cool for about 10 minutes in pan, and turn out onto a cooling rack. Use a second cooling rack to turn the peach pie over.
- Sift icing sugar over it's top.
It can be served fresh and still lukewarm, or cold.
This recipe was inspired by the apricot shortcake recipe in Alexa Johnston's excellent book, Ladies, A plate.