Directions

• Prepare your pie crust and refrigerate at least for half hour.  Roll out the bottom into your pie dish and place in the fridge to cool. In the meanwhile heat your oven to 425°F.
• In a large bowl, combine your sliced peaches with the lemon juice (to keep from browning), and the vanilla.
• Add cornstarch, brown sugar, both kinds of ginger and stir until uniformly distributed. I made the mistake of not thawing the peaches before preparing the pie and I got lumps of cornstarch, sugar and spices that didn’t taste great.
• Scoop the filling into your pie dish. Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp. I prefer my top whole for this pie, but you can choose your own design – like cutting strips for a lattice for example.
• Brush the top of the crust with the half and half or heavy cream, and sprinkle with Demerara sugar. If you chose a whole top, cut several slits in it, to allow steam to escape.
• Bake the pie for 15 minutes. Reduce the oven heat to 375°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning. Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
• Allow to cool for about an hour before serving.

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