Best Ginger Peach Pies Recipes
GINGER PEACH PIES
I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 5 mini pies.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
GRANDS!® JR. HONEY-GINGER PEACH PIES
Need a quick dessert? Make these simple little pies with Grands!® refrigerated biscuits and peach pie filling.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray.
- In medium bowl, place pie filling. Remove 1/2 cup of the pie filling liquid; set aside. To remaining peach pie filling, add ginger and lemon peel; stir gently.
- Separate dough into 10 biscuits. Press or roll 5 biscuits to form 4 1/2-inch rounds. Place on cookie sheet. Spoon 1/3 cup peach mixture onto center of each round to within 1/2 inch of edges. Press or roll remaining 5 biscuits to form 5-inch rounds; place over peach mixture on each. Press edges firmly with fork to seal.
- Bake 13 to 18 minutes or until golden brown. Cool 5 minutes. Cut each pie in half.
- Meanwhile, in 1-quart saucepan, place reserved pie filling liquid, the water, lemon juice and honey. Cook over medium heat, stirring constantly, until hot. Serve warm sauce with pies.
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