First, make a pâte brisée.
Second, procure the following.
the juice of 1/2 a lemon
2 tablespoons freshly peeled grated ginger
1/2 teaspoon cinnamon
1/2 cup to 3/4 cup granulated/caster sugar
2 tablespoons arrowroot
10 large peaches
1 egg white
1 tablespoon of Demerara sugar
Flour for rolling out dough
You will also need a kettle, 3 large bowls, a rolling pin, a ceramic pie dish(remember: Only philistines use tin), a pastry brush, and a cookie cutter–I always go with a heart shape.
Preheat the oven to 375F/190C.
Mix the lemon juice, sugar, cinnamon, ginger, and arrowroot in a bowl. Set aside.
Boil a kettle of water. Next put the peaches in a large bowl. When the kettle whistles pour its contents over the peaches. Blanch them for 20 seconds. Quickly drain the peaches then immerse them into a large bowl of ice water. Peel the peaches then cut them into thick slices. I aim to get 5-6 slices per peach. Gently coat the slices in the ginger lemon mixture. If it looks too soupy, you can always remove the peaches and reduce the ginger lemon mixture on the stove then mix them back together again before pouring everything into a pie shell.
On a floured surface, roll out both disks of dough. Line your ceramic pie dish with one round and leave about an inch of overhang. Pour the fruit filling to the pie. Now, take your cookie cutter and cut out enough shapes from the second disk of dough to cover the top of your pie. The shapes needn’t overlap completely. In fact, it’s best if they don’t. Your pie will look prettier and there will also be plenty of good ventilation. Crimp the edges of your pie. Brush the egg white over the top crust and finally, sprinkle with Demerara sugar.
Bake for approximately one hour or until the filling bubbles and the top crust is golden.
Allow the pie to cool for at least 45 minutes before serving. Not only will this prevent the pie’s molten contents from scalding anyone’s tongue, but it will give the filling a chance to thicken up a bit.
Nota bene: You can always skip the top crust and opt for a streusel topping. Should you choose to do this, mix the following ingredients in a large bowl with your fingertips:
1/2 cup flour
2 tablespoons dried coconut
2 minced pieces of crystallized ginger
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 stick of cold butter
a pinch of salt
Once you’ve achieved a well mixed crumbly topping, sprinkle it evenly over your pie. Bake as instructed above.