This pie is unlike anything I’ve ever made, but it suits me well! Why? Because It doesn’t need to look pretty!
Instead of making this pie look pretty, you cut the crust up halfway through baking, push it into the pie, and bake for a little longer. For those of you who don’t have the patience, or the time for making beautiful pies, this is the pie for you!
PEACH INSIDE-OUT PIE
Adapted from Vegan Pie in the Sky
1 pie crust (frozen or homemade)
2 pounds frozen peach slices
2/3 cups sugar
3 Tablespoons cornstarch
3 Tablespoons minced candied ginger
2 Tablespoons lemon juice
Generous pinch nutmeg
Have your pie crust rolled out and chill it until you’re ready to bake the pie. Preheat oven to 425F.
In a large bowl, mix together peaches, sugar, cornstarch, candied ginger, lemon juice, and nutmeg.
Pour mixture into ungreased pie plate. Press pie crust onto filling, sealing the edges. Bake for 15 minutes.
Using a sharp knife, cut a diamond pattern into the top of the crush (diamonds should be about an inch wide). Using the back of spoon, press the crust diamonds into the filling so juice seeps over the crust. Place back in the oven for 35 minutes, or until crust is golden and filling is bubbling. Serve warm.
And I thought there was nothing better than a peach pie..boy was I wrong. This Inside-Out Pie takes the cake (heh!). This gooey, messy,and sweet pie is the perfect mix of spicy and sweet. The ginger brings just enough spice to shine through the sweet peaches, but not overpower. With the candied ginger, be sure to mince it very finely, otherwise, you may end up with a mouth full of spice!
Hope y’all have a great weekend!