*  Exported from  MasterCook  *

                             Ginger-Peach Pie

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        PASTRY CRUST
   1 1/4  cups          Flour
     1/4  teaspoon      Ground ginger
     1/4  teaspoon      Salt
   1      tablespoon    Sugar
   6      tablespoons   Butter -- cut 6 pieces
   1                    Egg -- beaten
   2      tablespoons   Cold water
                        FILLING
   3      large         Peaches; peel, pit -- slice
					
     1/4  cup           Sugar
   1      tablespoon    Flour
     1/2                To 3/4 ts ginger root -- grate
   2      tablespoons   Lemon juice
   1      tablespoon    Butter -- cut pieces

Combine flour, ginger, salt and sugar in food processor. 
Pulse 2 or 3 times to mix well.
 Drop butter pieces into bowl and pulse on and off just until mixture
 resembles coarse meal. 
Add egg and water and process till mixture forms ball.
 Add little more water, tb by tb if mixture doesn't come together.
 Turn out dough, wrap in plastic and refrigerate about 30 minutes. 

After refrigeration, roll dough out on floured board into circle shape,
 approximately 12 inches across.
 Place pastry in buttered slope-sided 8- or 9" pie pan,
 letting excess drape over edges. Set aside. 

FILLING-
Combine peaches, sugar, flour, ginger and lemon juice in large bowl.
 Toss gently to combine.
Place carefully into prepared pie crust, dot with butter.
 Fold sides of dough up over filling, pleating excess dough together.
 Bake at 350~ until pastry is golden brown and filling is bubbling,
 about 35 to 45 minutes.

 Let cool at least 30 minutes in pie pan so that filling will set before removing.
 Serve warm or at room temperature.

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