Ground and candied ginger spice up Andrew Zimmern’s otherwise classic peach pie. The buttery streusel topping pushes it over the edge. Plus: Andrew Zimmern's Kitchen Adventures Slideshow: Fruit Pies and Tarts
How to Make It
In a food processor, combine the flour with the salt and pulse to blend. Add the butter and shortening and pulse until the mixture resembles coarse meal. Sprinkle the ice water over the mixture and pulse just until a dough starts to form. Scrape the dough out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
In the food processor, combine the flour with the brown sugar, granulated sugar, candied ginger and salt. Pulse until the ginger is very finely chopped. Add the butter and pulse until moist crumbs form. Transfer the crumbs to a bowl, pressing some into clumps. Refrigerate the streusel.
Preheat the oven to 400°. On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a deep 9-inch glass pie plate. Trim the overhanging dough to 1 inch. Fold it under itself and crimp decoratively. Freeze the pie shell until firm, about 10 minutes.
In a large bowl, toss the sliced peaches with the lemon juice and almond extract. In a small bowl, whisk the brown sugar with the granulated sugar, flour, ginger and salt. Add the dry ingredients to the peaches and toss well. Scrape the fruit into the pie shell and scatter the streusel evenly on top.
Bake the pie in the center of the oven for 20 minutes, until the crust is pale. Reduce the oven temperature to 350° and bake the pie for about 1 hour, until the crust is golden on the bottom and the fruit bubbles around the side. Cover the rim of the pie with foil if it starts to get too dark. Transfer the pie to a rack and let cool to room temperature. Cut into wedges and serve.