Ingredients
3-3/4 cups all-purpose flour3/4 teaspoon salt1 cup cold butter, cubed9 tablespoons shortening, cubed6 to 9 tablespoons ice waterFILLING:5 cups sliced peeled peaches1 tablespoon lemon juice3/4 cup sugar2 tablespoons cornstarch1/4 cup crystallized ginger, chopped1/2 teaspoon salt2 tablespoons butter, cubedOPTIONAL TOPPING:1/2 cup crystallized ginger1/4 cup coarse sugar
Preparation
In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball.
Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle.
On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges.
In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet.
If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies.
Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
