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“There's something classic about peach pie. This double crust beauty kicks the old classic up a notch with the addition of ginger and gingersnaps. When the aroma of the ginger intermingles with the peaches fresh out of the oven, you'll know you have a winner. If you'd like to save some time, please feel free to use store bought pie crusts. From an old newspaper clipping.”
1hr 40mins

Ingredients Nutrition


  1. For the pie dough, mix flour and salt together in a large bowl.
  2. Cut in lard or shortening and butter until mixture resembles coarse crumbs.
  3. Stir in water until mixture gathers easily into a ball.
  4. Refrigerate, covered, at least 30 minutes (placing the filling in a chilled crust and baking immediately helps prevent a soggy bottom crust).
  5. Preheat oven to 425°F.
  6. Mix sliced peaches, 1/3 cup sugar, brown sugar, cornstarch, lemon juice and rind, ground ginger and cinnamon in a large bowl.
  7. Cut pie dough into halves with one half slightly larger than the other.
  8. Roll out the larger piece on a lightly floured surface to 1/8" thickness.
  9. Fit into a deep 9" pie pan.
  10. Trim edge and sprinkle bottom with gingersnap crumbs.
  11. Transfer filling to pan, mounding the peaches slightly in the center.
  12. Roll out second piece of dough, fit over peaches and seal the crusts together; flute the edge.
  13. Cut several small slits in top crust to allow steam to escape.
  14. Brush crust all over with whipping cream and sprinkle 1 tablespoon sugar over the top.
  15. Put pie onto a baking sheet and place in oven.
  16. Bake for 20 minutes; reduce temperature to 350F and continue to bake an additional 30 to 40 minutes or until crust is golden brown.
  17. Cool on wire rack.

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