Amanda Cook Late summer is peak peach season, and there’s really nothing like biting into a ripe, juicy peach. Unfortunately, I can’t eat raw peaches anymore because of my oral allergy syndrome, but I can still enjoy the beautiful, tender, cooked peaches in this refined sugar-free peach ginger pie.
The key to this recipe is patience, in that you’ll want to wait until those juicy, sweet freestone peaches are in-season. This can vary depending on where you live, but here in New England, the best peaches start to come around in August. I got a little overly excited at the first peach sighting in my grocery store in June this year, and the clingstone varieties available in the early summer just aren’t bursting with that same flavor.
When you’ve picked the perfect peach, they are inherently very sweet. If you’ve read some of the other recipes on this site, you’ll know that I don’t like my desserts overly sweet, so this recipe introduces some spiced flavors to temper the sweetness of the peaches.
Peach and ginger are a winning combination, and the little bit of fresh grated ginger root in this recipe goes a long way. My first attempt of this recipe had double the amount of ginger, and it completely overpowered the peaches. A teaspoon doesn’t sound like much, but you will definitely feel that hint of effervescent ginger percolating on your tongue. Cinnamon and nutmeg add a more subtle warmth that makes each bite more enticing than the last.
For all of my fruit pies, I use Martha Stewart’s Easy Pie Crust recipe (omitting the 1 tsp of sugar). I do tend to need a bit more water than this recipe calls for in order to get the dough to start coming together. I would also definitely recommend watching the video on that recipe page for some very helpful tips! This pie looks especially great with a lattice crust.
Refined Sugar-Free Peach Ginger Pie
Ingredients
- 7-8 cups peaches (peeled and cubed)
- 2/3 cup pure maple syrup
- 1 TBSP lemon juice
- 1 tsp fresh grated ginger
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup flour
- 1 TBSP cornstarch
Instructions
- Prepare a double pie crust according to separate instructions.
- In a large mixing bowl, combine peaches, maple syrup, lemon juice, ginger, vanilla extract, cinnamon, and nutmeg.
- Add flour and cornstarch, then stir until all dry ingredients are fully dissolved.
- Roll out the bottom pie crust. Place in a 9-inch pie plate.
- Spoon the filling into the crust.
- Arrange a lattice crust on top and crimp edges to seal.
- Bake on a rimmed baking sheet at 400°F for 20 minutes.
- Reduce heat to 350°F and continue baking for 35-40 minutes or until juices are bubbling.
Delicious!