Choose ripe yellow peaches rather than white ones for pie filling; they are juicier and sweet-tart. Cut them into thick wedges, which add texture to the filling and are less likely to lose their shape.
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1/4 cup quick-cooking tapioca
1 vanilla bean, split lengthwise, seeds scraped
1 tablespoon minced candied ginger
3 pounds firm, ripe yellow peaches, peeled and cut into 3/4-inch wedges
Preheat the oven to 350°. Set a baking sheet lined with foil on the bottom rack. In a spice grinder, combine the tapioca and the vanilla bean seeds and grind to a fine powder. Add the candied ginger and pulse until finely ground.
Transfer the tapioca mixture to a large bowl. Add the peaches and 3/4 cup plus 2 tablespoons of the sugar and toss. Let the filling stand for 10 minutes, or until slightly juicy.
Spoon the filling into a 9-inch glass pie plate lined with 1 round of Flaky Pie Crust. Lightly brush the rim of the pastry with water. Position the rolled-out top crust over the filling and press the edges together to seal. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively. Lightly brush the top crust with water and sprinkle with the remaining 1 tablespoon of sugar.
Bake the pie in the center of the oven for 1 hour and 45 minutes, or until the filling is bubbling and the crust is deep golden. Cover the edge of the pie with strips of foil halfway through baking to prevent overbrowning. Transfer the pie to a wire rack and let cool for at least 4 hours before cutting.
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