Insanely Easy Ginger Peach Pie
2 pie crusts (one top, one bottom. No, you can’t be both.)
3 10-oz bags of frozen peaches
1 can sweetened condensed milk
Fresh ginger, grated – to taste. I use a thumb-sized piece.
Sugar to taste
Vanilla to taste
Pinch o’ salt
Preheat oven to 375
Put the unopened can of sweetened condensed milk in a large stock pot and cover it with water, making sure there is at least 2 inches of water over the top of the can. Bring it to a boil and allow it to simmer, vigorously and with a lid on, for an hour. After an hour, take it out and leave it on the counter.
Put the grated fresh ginger, peaches, a splash of vanilla, and a little sugar in the bowl, toss them together.
Carefully open the can of boiled-sweetened-condensed milk. Surprise! It’s caramel now! Allow the can opener to puncture it and a little blurp of caramely-goo will come out, let it come out, and then finish opening the can. Then add it into the peaches and mix it all together. Yup, that’s it.
Put the gooey yumminess into the bottom pie crust. Lay the top crust on the counter and brush it with egg whites, then sprinkle with sugar. Make a lattice with this one, on the top, obviously.
Cook it until the top crust looks all perfect.
If you are making your own crust, which you know I think you should (using lard and butter) then you can mix some fresh grated ginger into the crust, and that makes this extra-awesome.
The cheater-caramel is good for all sorts of things. Including stress-relief. I have been known to have some in my fridge, all the time.