2 cups plus 2 tablespoons all-purpose flour
3 tbsp. granulated sugar
1 tbsp. baking powder
1 1/4 tsp. salt
10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into small pieces, PLUS 2 tbsp. butter
1 egg yolk
1/3 cup milk
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
6 cups peeled, pitted and sliced fresh peaches, or use frozen sliced peaches
1/4 cup chopped crystallized ginger
Position the rack in the center of an oven and preheat to 350°F. In a large bowl, stir together 2 cups of the flour, the granulated sugar, baking powder and 1 tsp. of the salt; add 10 tbsp. of the butter and using a pastry blender or two knives, cut the butter into the flour until the mixture resembles pea-size crumbs.
In a small bowl, whisk together the egg yolk and milk until blended and add to the butter-flour mixture. Using a fork, stir the mixture to form large, moist clumps of dough. Turn out onto a lightly floured surface and press together with hands until the dough comes together. Roll out the dough, flouring as needed, into a 9-inch round about 1/2 inch thick.
In a bowl, combine the brown sugar, the remaining 2 tbsp. flour, cinnamon and the remaining 1/4 tsp. salt, and stir to mix. In a large saucepan over medium heat, melt the remaining 2 tbsp. butter. Add the sugar-flour mixture and cook, stirring constantly, until the mixture thickens and begins to boil. Add the peaches and ginger, stir to mix, and transfer the filling to a 9-inch round, 2-inch-deep pie dish.
Arrange the dough evenly over the filling, tucking the dough inside the rim, and make 5 or 6 slits on top of the dough. Bake until the topping is browned and the filling is bubbling, 35 to 40 minutes. Transfer to a wire rack to cool briefly. Serve warm with freshly made whipped cream.
Makes 8-10 servings.
Date: July 22, 2002