Juicy Ginger Peach Pie

As an unemployed person, I try to find ways to occupy my time that have nothing to do with television or job hunting. Today, that task was homemade fresh pasta and from scratch peach pie. The pie is in the oven…and the pasta is in the trash.

The pasta recipe called for cake flour. I couldn’t find cake flour so I used all-purpose flour. It is now apparent cake flour was necessary. Publix and Native Sun didn’t have cake flour, just self-rising (which the recipe specifically stated to stay away from) and bread flour. So I found a recipe that called for just all-purpose flour. Let’s just say I’m going to leave the pasta making to the Italians.

The fresh, juicy ginger peach pie was the easy part. I used Martha Stewart’s slab paté brisée recipe. The filling was made up of:

  • 7-8 ripe peaches, peeled and sliced
  • sugar to taste (I used about 1/4 cup, but after tasting it I would have liked a little bit more)
  • 1/2 tsp ground ginger


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