How to make it

  • Preheat oven to 350 degrees.
  • Combine ginger, maple crystals, tapioca starch/flour, salt, cinnamon and crystallized ginger in a bowl.
  • Add sliced peaches and toss until dry ingredients are well dispersed over the peaches. Add vanilla and toss again just to coat.
  • Roll out pie crust into two 9 or 10-inch circles, according to instructions. Press bottom crust into pie pan.
  • 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.
  • Chill pie in the freezer for about 30 minutes before baking.
  • 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.
  • Return to oven and bake an additional 15 minutes until pie is golden.
  • 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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