A sweet and flavorful ginger peach pie with juicy blueberries and an all-butter crust. Everything to love about classic peach pie, with an ever-so-spicy twist.
Is it completely blasphemous to still be baking with peaches and blueberries?
Here in northern Virginia, it’s still nearly ninety degrees, and the end-of-summer produce game is strong. Peaches and plums, tomatoes and corn, blackberries and zucchini – all abound, piled high next to rosy pears and every shape and size of pumpkin.
So it feels totally appropriate to sneak in at least one more summer dessert highlighting the seasonal bounty before fall baking kicks into high gear. Enter this berry peach beauty.
I made this ginger peach pie with a combination of yellow and white peaches picked on our recent peach orchard adventure. I also added a handful of blueberries, and (as the title implies) tossed them all together with a bit of fresh ginger.
More goodness follows – brown sugar, vanilla, cinnamon – and the resulting pie filling is jewel-toned, vibrant and sweet, and certainly not shy on flavor.
Combined with my favorite all-butter pie pastry, this lattice-topped beauty is a great way to say goodbye to summer and usher in those apples and pumpkins and pears that have been not-so-patiently waiting in the wings…Print