Peach and Ginger Pie

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 2-crust
  • 2 cups sliced peeled fresh peaches
  • ¼ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ teaspoon ground ginger
  • 1 tablespoon butter


    1. Preheat oven to hot (400°F.).

    2. Line an eight-inch pie plate with half of the pastry.

    3. Combine peaches, flour, sugar and ginger. Turn mixture into pie plate and dot with the butter.

    4. Cover with remaining pastry and flute the edges. Cut slits for the steam to escape. Bake for thirty to forty minutes, or until browned.