Peach Pie in Gingerbread Crust

GINGERBREAD CRUST:
1 1/2 cups unbleached white flour
1/2 cup packed brown sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
1 tsp. baking powder
1/2 cup chilled butter, cut into pieces
1 tbsp. unsulphured molasses
2 tbsp. cold water

FILLING:
6 cups fresh peach slices (or frozen)
1/2 cup packed brown sugar
1 tbsp. peeled grated fresh ginger root
1 1/2 tbsp. cornstarch
2 tbsp. fresh lemon juice

Preheat oven to 375�F.

Sift together, flour, brown sugar, ginger, cinnamon, allspice, salt, and baking powder. Cut the butter into the dry ingredients with your fingertips or a pastry cutter, or food processor, till crumbs resemble cornmeal. Drizzle the molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Set aside, 1/2 cup of the dough. Gather the rest of the dough, together and knead it into a ball. Press it evenly into the bottom and sides of the pie pan and bake for 10 to 15 minutes.

In a bowl, toss the peaches with the brown sugar and fresh ginger root. Dissolve the cornstarch in the lemon juice, sprinkle it over the peaches, and mix lightly.

When the crust is baked, pour the peaches into the pie pan. Crumble the remaining dough over the peaches.

Bake the pie on the upper rack of the oven for 40 to 45 minutes, checking the pie after 30 min. If the crust has browned, place a foil collar around the exposed edge of the crust, to protect it for the rest of the baking time.

When the peaches are tender, and bubbly and the crust is browned, remove pie from the oven and cool before serving.

Makes a 10 inch pie.

AUTHOR: DSredTX