White Peach Ginger Pie

Name: White Peach Ginger Pie
Ingredients: Pie Crust; 2 1/4 cups all purpose flour; 1 tablespoon cinnamon; 2 tablespoons sugar; 2 teaspoons salt; 12 tablespoons salted butter; 2 tablespoons shortening; Filling; 4-5 large white peaches (rinsed); 1 starfruit (sliced and de-seeded); 4 ounces crystallized ginger; 1/4 cup instant tapioca pearls; 1 cup sugar; 2 teaspoons vanilla; 1/4 teaspoon salt

15 ingredients

1 steps

Ingredients

Pie Crust
2 1/4 cups all purpose flour
1 tablespoon cinnamon
2 tablespoons sugar
2 teaspoons salt
12 tablespoons salted butter
2 tablespoons shortening
Filling
4-5 large white peaches (rinsed)
1 starfruit (sliced and de-seeded)
4 ounces crystallized ginger
1/4 cup instant tapioca pearls
1 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt

Directions

1

["Preheat oven to 375 degrees. Boil a pot of water. Once water is boiling add the peaches. Let them cook for 5 - 10 minutes. Then pour them into a colander and douse with ideally, an ice bath or less ideally, cold water from tap. The hot-cold shock makes the peach skins peel right off. Yes, you CAN keep white peach skins on for the pie but it tastes better to take them off. After peeling off the skin (or as much of it as you can), cut into slices. Don't worry if they are mushy or a bit damaged from cooking. Put slices of peach in a medium bowl and add sugar, tapioca, vanilla extract and salt.", "Crystallized ginger usually comes in chunks or cubes. Thinly slice each cube into ginger \"flakes.\"" They don't have to be too thin and they can be irregularly shaped since they kind of melt into the pie. This slicing up is a little tedious but trust me