Gingered Peach and Blackberry Pie

Farm-fresh fruit make a fantastic addition to this Gingered Peach and Blackberry pie! A store-bought pie shell is your start to a delectable pie that tastes right from the bakery. Three different kinds of ginger go into our pie including ground, grated, and crystalized. This sharp spice meets a mild maker in sugary peaches and blackberries as well as calming vanilla. Serve a slice with a scoop of ice cream on top for a dessert that looks and tastes Insta-worthy.

What is Crystalized Ginger?

Crystallized ginger, which is also known as candied ginger, is a sweet and spicy treat made by cooking fresh ginger root in a sugar syrup until it becomes soft and translucent. After cooking, the ginger pieces are rolled in granulated sugar, which forms a crystal-type coating on their surface. This whole process mellows some of ginger’s intense heat while still preserving its distinctive spiced, pungent flavor. Since it comes in chunks, you’re going to want to make sure it is finely chopped for this Peach and Blackberry Pie recipe.

Gingered Peach and Blackberry Pie

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• Author: Erika Bruce
• Yield: Serves 8

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Description

A bit of gingered peaches combine excellently with sweet blackberries.

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Ingredients

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• 1 (9-inch) unbaked pie shell
• 2 lb ripe but firm peaches, halved and pitted (you can leave the peels on)
• 2 tbsp sugar, plus 1/2 cup (3 1/2 oz)
• 1 cup fresh blackberries
• 3 tbsp all-purpose flour
• 1 tsp ground ginger
• 1⁄4 tsp salt
• 1⁄3 cup heavy cream
• 2 large egg yolks
• 2 tsp freshly grated ginger
• 1⁄2 tsp vanilla extract
• 2 tbsp finely chopped crystallized ginger

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Instructions

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
2. Place peach halves cut side up on an aluminum foil-lined rimmed baking sheet and sprinkle with sugar and ground ginger.
3. Bake peaches on the upper rack until softened and juice is released, about 15 to 30 minutes (depending on their ripeness), flipping halfway through baking.
4. Leaving the peaches in the oven, line the chilled pie shell with parchment paper or a double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
5. Place chilled pie shell on lower rack and bake until edges are lightly browned, about 15 minutes. Remove parchment and weights and continue to bake crust until bottom is light brown and peaches until they are caramelized, about 5 minutes longer.
6. Let crust and peaches cool for 15 minutes; slip the peels from the peaches once cools enough to handle.
7. Reduce oven temperature to 325 degrees. Quarter peaches lengthwise. Arrange peaches in a single layer over the crust and sprinkle blackberries over top.
8. Combine flour, ground ginger, salt, and remaining 1/2 cup sugar in bowl.
9. Whisk in cream, egg yolks, fresh ginger, and vanilla until smooth.
10. Pour cream mixture over peaches and sprinkle evenly with crystallized ginger. Bake until filling is golden brown and firm in center, 45 to 55 minutes.
11. Let pie cool on wire rack for at least 3 hours. Serve.

Recipe by Erika Bruce, Adapted from Cook’s Country’s Peaches and Cream Pie
Styling by Keith Recker
Photography by Dave Bryce

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