Ginger and almonds pair perfectly with peaches, as well as with apricots and nectarines. All three fruits taste good, and they are easy to work with because they don’t need peeling.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
⅔ cup sugar
2½ tablespoons cornstarch
⅓ cup blanched almonds, toasted (see Note)
¼ teaspoon salt
2½ to 3 pounds peaches, halved, pitted, and sliced ⅓ to ½ inch thick, to make 6 to 7 cups prepared fruit
2 tablespoons fresh lemon juice
1 tablespoon grated peeled fresh ginger
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 425°F. Roll out half of the dough and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
Place the sugar, cornstarch, almonds, and salt in a blender or food processor. Whirl together until the nuts are pulverized. Put the peaches, lemon juice, and ginger in a large bowl and pour the sugar mixture over them. Toss to combine and coat the fruit evenly. Pile the peaches in the dough-lined pan, mounding the fruit in the center. Scatter the butter over the top.
Put on the top crust, then trim and flute the edges (see page 22). With the point of a sharp knife, slash several vents in the top for steam to escape.
Bake for 25 minutes, then reduce the heat to 350°F and bake for 25 to 30 minutes longer, until the top crust is well browned and the juices are bubbling.
Serve warm or at room temperature.
Note: To toast nuts, spread them in a single layer on a baking sheet and place in a 375°F oven for 7 to 12 minutes, shaking the pan once or twice to turn the nuts and move them about. They are done when they have darkened slightly and have a pleasant, toasty aroma. Alternately, toast by microwaving on high power for 3 to 4 minutes, stirring the nuts and checking them every 30 seconds after the first 2 minutes. Timing varies depending on the amount of nuts and power of the microwave.