These crispy, triangle-shaped pies enclose juicy peaches and caramelized maple filling studded with candied ginger…perfect for picnics! Or serve decadently with scoops of ice cream and drizzled with additional maple syrup while still warm.
Preparation Time: 25 minutes
Baking Time: 25 minutes
Chilling Time: 10 minutes
Serves: 8
Ingredients:
•2 tbsp (25 mL) cornstarch
•1 tbsp (15 mL) ground cinnamon
•1/2 tsp (2 mL) salt
•1/4 tsp (1 mL) freshly ground nutmeg
•4 large Ontario Peaches, pitted and chopped (about 1-1/2 lbs/750 g)
•1/3 cup (75 mL) Ontario Maple Syrup
•2 tbsp (25 mL) butter
•2 tbsp (25 mL) coarsely chopped candied ginger
•1 Ontario Egg Yolk
•4 9-inch (23 cm) prepared deep dish pie shells, defrosted
•1/4 cup (50 mL) sliced almonds
•1 tsp (5 mL) granulated sugar
Preparation Instructions:
In large bowl, combine cornstarch, cinnamon, salt and nutmeg. Stir in peaches and set aside.
In large skillet bring maple syrup just to a boil; stir in butter and ginger. Reduce heat; add peach mixture and stir gently until coated and slightly thickened. Transfer to a bowl and chill for 10 minutes.
In small bowl, combine egg yolk with 1 tbsp (15 mL) water. Leaving pie shells in their aluminum pans, cut in half through centre; generously brush entirely with egg mixture, reserving the remainder.
Divide peach mixture between each pie shell half, leaving 1/2-inch (1 cm) border. With floured fingers, gently fold each halved crust to enclose filling while pinching edges firmly to seal; trim any excess crust from edge and place on parchment-lined baking sheet. Brush with remaining egg mixture, cut small vent hole on top of each pie, and sprinkle with almonds and sugar. Bake in 425°F (220°C) oven for 25 minutes or until golden brown and filling is bubbling.
Nutritional Information:
1 Serving:
•Protein: 5 grams
•Fat: 25 grams
•Carbohydrate: 53 grams
•Calories: 452
•Fibre: 3 grams
• Sodium: 480 mg
