Peach Pie

I'm still working through the peaches from a few weeks ago - I'm now on to the fruit that I put up in the freezer. This time around, inspired by a great deal on pastry cut-out tools at Williams-Sonoma ($1.99!), I decided to try peach pie.

Peach Pie (8 servings)
2 refrigerated pie crusts
1/2 cup sugar
2 T. quick-cooking tapioca
1/4 tsp. cinnamon
1 tsp. fresh chopped ginger (or ginger paste)
6 cups fresh or frozen peaches (thawed), peeled and diced
a few pinches of flour

1. Preheat oven to 375F.

2. In a large bowl, stir together sugar, tapioca, and cinnamon. Add peaches and ginger and stir together. Allow to sit for 20 minutes, stirring occasionally.

3. Place one pie crust in bottom of 9-inch pie plate and trim to edge of pie plate. Sprinkle with a few pinches of flour.

4. Unroll second pie crust and use leaf-shaped pastry cutter to cut out three pieces near center of crust. Dot crust with water and affix leaves to alternate with cut out areas (see photo above). [If you are not using pastry cutters, cut three to five slits in crust after placing it on pie and sealing edges.]

5. Pour peach mixture into pie crust, place second crust, fold edges under bottom crust and seal edge of pie.

6. Bake 50 minutes. If desired, place foil around edge of pie to protect crust during the first 25 minutes of baking. Cool pie on a wire rack after removing from oven.

7. Slice and top with a scoop of vanilla ice cream!