Peach and Candied Ginger Pie

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Preheat Oven to 375F
Pie Crust
Filling:
3 Lbs Ripe Peaches, peeled and sliced
1 Cup Sugar
1/2 Cup Candied Ginger diced small
3 TBL Instant Tapioca
Egg wash- 1 egg beaten with 2 TBL water

Peel peaches; score skin with an X, and drop into boiling water for about 30 seconds
Remove from boiling water and put into an ice bath
Once peaches have cooled let dry, then skin will peel off easily

Add all filling ingredients together and mix well
Put into pie shell
If topping with solid top crust:
Brush edge of pie with egg wash and lay top crust on pie. Crimp edges together and flute with fingers to make a nice edge.
Slice 4 slits in top crust, brush with egg wash and sprinkle with sugar

If making a lattice top:
Using a rolling cutter- a pizza wheel will work perfectly- cut crust into 1″ strips
Lay strips across pie, alternating directions- it is not necessary to actually weave the strips, they will look just fine
When finished crimp edges- I use a fork
Brush with egg wash, sprinkle with sugar

Bake at 375F for 1 hour, until crust is golden brown and filling is bubbling
This is a very juicy pie, so put a pan, or foil under the pie to prevent drips in your oven.

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