Peach & Ginger Pie

Prep Time: 20 minutes
Total Time: 2 hours
Makes: 10


  1. 1 punnet Fresh Peaches (approx. 5 cups/1.25 L) peeled, pitted and sliced 1/4 in. (5 mm) thick
  2. 1 tsp (5 mL) lemon zest
  3. 1 tbsp (15 mL) lemon juice
  4. 1/2 cup (125 mL) sugar
  5. 2 tsp (10 mL) freshly grated ginger
  6. 1/4 cup (60 mL) Quick Oats
  7. 1 tsp (5 mL) Ground Cinnamon
  8. 1/4 tsp (1 mL) Ground Nutmeg
  9. 1/4 tsp (1 mL) vanilla extract
  1. 2 cups (500 mL) all-purpose flour, plus more for dusting
  2. 1 tsp (5 mL) salt
  3. 1 cup (250 mL) All Vegetable Shortening, cold and cut into cubes
  4. 1/2 cup (125 mL) cold water (approx.)
  5. 1 egg, beaten


  1. Preheat oven to 375°F (180°C). Combine flour and salt. With cool fingertips, rub shortening lightly into flour until mixture resembles coarse meal. Add water, a little at a time, and mix until dough just comes together. Don’t overmix. Divide dough and form into two discs, one twice as large as the other; wrap in plastic. Chill for at least 30 min.
  2. Meanwhile, toss filling ingredients together in a large bowl until just combined. Set aside. Dust work surface with 1 tbsp (15 mL) flour and roll larger dough into a circle, 1/8 in. (3 mm) thick and slightly larger than a 9-in. (23 cm) pie plate. Transfer dough (see below) and fit into pie plate with dough overhanging edges slightly. Add prepared filling.
  3. Create lattice top and crimp edges (see full steps at right). Brush egg over the top and edges of the pie. Bake on a tray set on the middle rack of the oven for 50 to 60 min. Allow to cool completely before slicing.
Tip: Chill the flour, mixing bowl and shortening in the fridge before working with them. The colder the better.