Active Time
10 Mins
Freezing Time
8 Hours
Total Time
9 Hours
Yield
Serves 8
Photo: Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

How to Make It

1    

Toss together fresh peaches, sugar, cornstarch, ground ginger, ground cardamom, and ground cinnamon in a large bowl, making sure spices are distributed throughout. Line a 9-inch pie pan with aluminum foil, and transfer peach mixture to the pie pan. Cover and freeze 8 to 12 hours. Remove frozen peach filling from pan, discard foil, and place filling in a ziplock plastic freezer bag. Return to freezer until ready to use. Peach filling will keep up to 6 months in the freezer.

2    

To make pie, preheat oven to 450°F. Unroll 1 piecrust, and fit into the same 9-inch pie pan. Fold edges under, and crimp. Place frozen filling on crust.

3    

Unroll second piecrust on a lightly floured surface, and cut into 8 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to bottom piecrust. Shield crust edge with foil to prevent the crust from burning.

4    

Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F, leaving edges covered with foil, and continue to bake until top crust is brown and filling is bubbly, about 40 minutes.