Spiced Peach Pie

Staff Writer
A creative riff on the classic peach pie
Peach Pie
The Baking Chocoletess

This recipe is a twist on the classic peach pie. The ginger, cardamom, and cranberries take the summer staple into fall.

You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!

 

Ready in
1 and 1/2 h
6
Servings
553
Calories Per Serving
Deliver Ingredients
Makes
1 pie

Notes

This recipe can accomodate frozen peaches, but if using frozen peaches you must defrost fully before use so as not to add any excess of liquid to the pie.

Ingredients

  • 2 9-inch pie crusts, baked and cooled
  • 4 Cups peaches, sliced
  • 2 Cups cranberries
  • 2 Tablespoons ginger
  • 2 Teaspoons cinnamon
  • 1 Teaspoon ground cardamom
  • 1 Cup sugar
  • 1 lemon, juiced
  • 1/4 Cup cornstarch

Directions

Preheat the oven to 450°F. Combine all of the ingredients (except the pie crusts) in a bowl and mix well. Place the mixture into one of the pie crusts.

For the top of the pie, you can either cut the second crust and lattice it or you place the entire crust on top, and then slice small holes into it.

Place in the oven and cook for 1 hour if the pie is latticed, 1 hour 15 minutes if not.

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.

Nutritional Facts

Total Fat
20g
30%
Sugar
44g
N/A
Saturated Fat
7g
37%
Protein
4g
7%
Carbs
94g
31%
Vitamin A
18µg
2%
Vitamin C
17mg
28%
Vitamin E
1mg
6%
Vitamin K
5µg
6%
Calcium
30mg
3%
Fiber
6g
22%
Folate (food)
11µg
N/A
Folate equivalent (total)
34µg
9%
Folic acid
14µg
N/A
Iron
1mg
8%
Magnesium
21mg
5%
Monounsaturated
8g
N/A
Niacin (B3)
2mg
9%
Phosphorus
64mg
9%
Polyunsaturated
3g
N/A
Potassium
312mg
9%
Sodium
314mg
13%
Sugars, added
33g
N/A
Zinc
0.4mg
2.8%

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