This was made up on the fly when I was gifted large crystal sugar loaded with ginger by Rick from Astoria Coffee & Tea Company overrun 37th street. He sells candied ginger and over time lots of the sugar falls off and collects on the bottom of the jar. He gave me about a half a cup of it, so this pie is total cheating!
- 6 – 8 ripe peaches
- 2 T. corn starch
- 1/2 c. candied ginger sugar
- 2 T. lemon juice
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1 T. butter
- double size pie crust
Prepare pie crust, and line pie pan. Roll out crust for top.
Slice peaches into a large bowl.
In a small bowl, mix sugar, cinnamon, and corn starch. pour over fruit, add lemon juice and vanilla and toss until coated.
Pour peaches into pie pan. Dot with butter.
Cover with second crust and seal and flute edges. Cut slits in top.
Brush with milk or egg wash (optional)
Bake in a 375 degree oven for 45 minutes or until crust is golden and filling is bubbling. Remove from oven and cool before serving.