Gluten-Free, Dairy-Free, Egg-Free
Ginger Peach Pie
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Serves 8

This summer-fresh pie has all the juicy taste of peaches along with a zip of ginger. An ideal dessert for a barbeque or picnic.

1 double pie crust
1 teaspoon ground ginger
¼ cup maple crystals or date sugar or granulated sugar
3 tablespoons tapioca starch/flour
Pinch salt
1 teaspoon cinnamon
¼ cup crystallized ginger, cut into small pieces
5 cups fresh ripe peaches, sliced
1½ teaspoons vanilla
¼ cup maple syrup, for brushing crust

1. Preheat oven to 350 degrees.
2. Combine ginger, maple crystals, tapioca starch/flour, salt, cinnamon and crystallized ginger in a bowl.
3. Add sliced peaches and toss until dry ingredients are well dispersed over the peaches. Add vanilla and toss again just to coat.
4. Roll out pie crust into two 9 or 10-inch circles, according to instructions. Press bottom crust into pie pan.
5. Fill bottom crust with peach mixture and cover with second crust. Crimp edges together and slit top crust in several places for steam to vent.
6. Chill pie in the freezer for about 30 minutes before baking.
7. Bake pie in preheated oven for about 30 minutes or until it begins to turn golden. Remove pie from oven and brush crust with maple syrup.
8. Return to oven and bake an additional 15 minutes until pie is golden.
   

Each serving contains 423 calories, 15g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 72g carbohydrate, 8mg sodium, 3g fiber, 4g protein.

TIP: Don’t like ginger? This recipe is delicious as a simple peach pie. Just leave out both the ground and crystallized ginger.

TIP: If fresh peaches aren’t available, substitute an equal amount of any stone fruit or use high-quality frozen fruit instead.

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