How to make it

  • Preheat the oven to 375 degrees.
  • In a large bowl, combine the peaches, brown sugar, and salt. Gently stir with a rubber spatula or wooden spoon to combine all the ingredients. Set aside for at least 30 minutes and up to 2 hours at room temperature.
  • While the peaches are sitting. Prepare the topping. In the bowl of a food processor fitted with the metal blade, combine the brown and white sugars, pecans, and salt. Pulse until the nuts are coarsely chopped. Add the flour, butter, and vanilla and pulse until the mixture is coarse and crumbly. Remove to a bowl and reserve.
  • Drain the peaches in a colander set over a bowl to capture juices. Pour the saved juice (about 2/3 cup) into a small non-stick saucepan and bring to a simmer over medium-high heat. Simmer without stirring until the juice is reduced by half and is syrupy and golden brown, 4-5 minutes.
  • In a large bowl, combine the peaches, cornstarch, ginger, lemon zest, lemon juice, and cinnamon. Gently stir with a rubber spatula or wooden spoon until all traces of cornstarch have disappeared.
  • Pour the reduced syrup over the peaches and stir gently. Pour the peach mixture into the prepared pie crust topping. Bake in the the preheated oven for 55 minutes to 1 hour, until bubbly and nicely browned. Remove from the oven and cool on a rack until warm.
  • Serve warm or room temperature.

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