This recipe from the ladies behind SisterPie’s cookbook is a standout. Stop into the shop to see more of their sensational recipes in their book available on our shelves!
Ginger Peach Biscuit Pie
Makes 1 (9-inch) pie
Ingredients
½ recipe All-Butter Pie Dough (recipe follows)
1 large egg (50 grams), lightly beaten
2 tablespoons (28 grams) cream cheese, softened
Ginger Peach Filling (recipe follows)
Biscuit Topping (recipe follows)
Vanilla ice cream, to serve
Instructions
Preheat oven to 450°F (230°C), and place oven rack on lowest level. Lightly grease a 9-inch metal pie plate with butter.
On a lightly floured surface, roll All-Butter Pie Dough into a 12-inch circle. Transfer to prepared plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for at least 15 minutes. Brush edges of crust with egg wash.
Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights, and place on a baking sheet.
Bake until edges are deep golden brown, 15 to 20 minutes. Let cool on a wire rack for 6 minutes. Carefully remove paper and weights.
Reduce oven temperature to 325°F (170°C). Line a baking sheet with parchment paper.
Using a small offset spatula, spread cream cheese in prepared crust. Layer Ginger Peach Filling on top of cream cheese layer, spreading to edges of pie. Carefully cover Ginger Peach Filling with Biscuit Topping, leaving a 2-inch circle in center of pie. Place pie on prepared pan.
Bake until topping is golden brown and filling is bubbly, 1 to 1½ hours. Let cool completely on a wire rack before slicing, at least 4 hours. Serve with vanilla ice cream.
All-Butter Pie Dough
Makes 2 (9-inch) piecrusts
Ingredients
2½ cups (313 grams) unbleached all-purpose flour
1 teaspoon (4 grams) granulated sugar
1 teaspoon (3 grams) kosher salt
1 cup (227 grams) cold unsalted butter
7 tablespoons (105 grams) ice-cold water
1 tablespoon (15 grams) apple cider vinegar
Instructions
In a large bowl, whisk together flour, sugar, and salt. Place cold butter in bowl, and coat all sides with flour mixture. Using a bench knife, cut butter into ½-inch cubes. Work quickly to break up cubes with your hands until the cubes are all lightly coated in flour. Using a bench knife, cut each cube in half.
Using a pastry blender, cut in butter with one hand while turning bowl with the other. It’s important to not only aim to hit the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. When the blender clogs up, carefully clean it out with your fingers, and use your hands to toss the ingredients up a bit. Blend and turn until the largest pieces resemble green peas in size and shape, and the rest of it feels and looks similar to store-bought Parmesan cheese from a can.
In a small bowl, stir together 7 tablespoons (105 grams) water and vinegar. Add water mixture to flour mixture. Using a bench knife, scrape as much of the mixture as you can from one side of the bowl to the other until you can’t see liquid anymore. Using the tips of your fingers (and a whole lot of pressure), turn dough over, and press it back into itself a few times. With each effort, rotate the bowl, and try to scoop up as much of the dough as possible with the intention of quickly forming it into one cohesive mass. Incorporate any dry, floury bits that have congregated at the bottom of the bowl. Once the dough is fully formed, it’s time to stop!
Divide dough in half. Shape each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
Ginger Peach Filling
Makes about 7 cups
Ingredients
¼ cup (36 grams) tapioca flour
¼ cup (50 grams) granulated sugar
¼ cup (55 grams) firmly packed light brown sugar
¼ teaspoon kosher salt
2½ (1,133 grams) pounds fresh peaches, sliced
1 tablespoon (6 grams) grated fresh ginger
1 tablespoon (15 grams) freshly squeezed lemon juice
Instructions
In a medium bowl, combine tapioca flour, sugars, and salt. Add peaches, ginger, and lemon juice, stirring until combined.
Biscuit Topping
Makes about 3½ cups
Ingredients
2 cups (250 grams) unbleached all-purpose flour
⅓ cup (73 grams) firmly packed light brown sugar
¼ cup (38 grams) stone-ground yellow cornmeal
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1 gram) ground ginger
¼ teaspoon kosher salt
10 tablespoons (140 grams) cold unsalted butter, cubed
1 cup (240 grams) whole buttermilk, chilled
Instructions
In a medium bowl, whisk together flour, brown sugar, cornmeal, baking powder, ginger, and salt. Place cold butter in bowl, and work quickly to toss cubes with your hands until lightly coated with flour. Using a bench scraper, cut each cube in half. Use a pastry blender, cut in butter with one hand while turning the bowl with the other. Blend and turn until most of butter is incorporated but you still have quite a few larger chunks.
Add buttermilk to dry ingredients. Use a large spatula to incorporate into the flour mixture. Switch to your hands, and continuously turning the bowl, fold the dough over itself until it comes together and is evenly mixed (no dry spots). Be careful not to overwork.