Sister Pie founder and head baker Lisa Ludwinski shares her celebrated Ginger Peach Biscuit Pie recipe. With Midwest roots and a Brooklyn inflection, Sister Pie bakery brings a fresh approach to pastries in Detroit. This Ginger Peach Biscuit Pie was featured in the July/August issue and is an ideal late-summer dessert when peaches are at their best. Below you’ll find the full recipe, including an all-butter pie dough, a ginger-peach filling, and a tender biscuit topping. Follow the steps carefully for best results and serve warm with vanilla ice cream.
Ginger Peach Biscuit Pie
Makes 1 (9-inch) pie
Ingredients
- ½ recipe All-Butter Pie Dough (recipe follows)
- 1 large egg (50 grams), lightly beaten
- 2 tablespoons (28 grams) cream cheese, softened
- Ginger Peach Filling (recipe follows)
- Biscuit Topping (recipe follows)
- Vanilla ice cream, to serve
Instructions
- Preheat the oven to 450°F (230°C) and position a rack on the lowest level. Lightly grease a 9-inch metal pie plate with butter.
- On a lightly floured surface, roll the All-Butter Pie Dough into a 12-inch circle. Transfer to the prepared plate, press the dough into the bottom and up the sides, fold the edges under, and crimp as preferred. Freeze the crust for at least 15 minutes. Brush the edge with the beaten egg.
- Cover the crust with a piece of parchment paper extending over the edges and add pie weights or dried beans. Place the pie on a baking sheet for stability.
- Blind-bake the crust until the edges are deep golden brown, about 15 to 20 minutes. Remove from the oven and cool on a wire rack for 6 minutes, then carefully remove the parchment and weights.
- Reduce the oven temperature to 325°F (170°C). Line a baking sheet with parchment paper for the pie to rest on while baking.
- Using a small offset spatula, spread the softened cream cheese evenly over the bottom of the prebaked crust. Spoon the Ginger Peach Filling over the cream cheese and spread toward the edges. Top the filling with the Biscuit Topping, leaving a 2-inch circle in the center of the pie uncovered.
- Place the pie on the prepared baking sheet and bake until the biscuit topping is golden and the filling is bubbling, about 1 to 1½ hours. Let the pie cool completely on a wire rack, at least 4 hours, before slicing to allow the filling to set. Serve slices with vanilla ice cream.
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All-Butter Pie Dough
Makes 2 (9-inch) piecrusts
Ingredients
- 2½ cups (313 grams) unbleached all-purpose flour
- 1 teaspoon (4 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter
- 7 tablespoons (105 grams) ice-cold water
- 1 tablespoon (15 grams) apple cider vinegar
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and toss it in the flour so each piece is lightly coated. Using a bench knife or pastry cutter, cut the butter into roughly ½-inch cubes and then work quickly to break them up so they stay cold.
- With a pastry blender (or by hand), cut the butter into the flour mixture until most pieces are pea-sized and the remainder resembles a coarse grate—think canned grated Parmesan texture. If the blender clogs, clear it and continue, using your hands as needed to toss the mixture and keep it evenly blended.
- In a small bowl, stir the ice-cold water and apple cider vinegar together. Add this liquid to the flour-butter mixture. Use a bench knife to scrape and fold the dough until the liquid is absorbed. Finish by using the tips of your fingers to press and fold the dough until it comes together into a cohesive mass—stop as soon as it’s formed to avoid overworking.
- Divide the dough into two equal portions. Shape each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to overnight before rolling.
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Ginger Peach Filling
Makes about 7 cups
Ingredients
- ¼ cup (36 grams) tapioca flour
- ¼ cup (50 grams) granulated sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- ¼ teaspoon kosher salt
- 2½ lb (1,133 grams) fresh peaches, sliced
- 1 tablespoon (6 grams) grated fresh ginger
- 1 tablespoon (15 grams) freshly squeezed lemon juice
Instructions
- In a medium bowl, combine the tapioca flour, granulated sugar, brown sugar, and salt. Add the sliced peaches, grated ginger, and lemon juice, and stir until the fruit is evenly coated. Let sit briefly while preparing the crust and topping so the juices begin to macerate into the thickening mixture.
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Biscuit Topping
Makes about 3½ cups
Ingredients
- 2 cups (250 grams) unbleached all-purpose flour
- ⅓ cup (73 grams) firmly packed light brown sugar
- ¼ cup (38 grams) stone-ground yellow cornmeal
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (1 gram) ground ginger
- ¼ teaspoon kosher salt
- 10 tablespoons (140 grams) cold unsalted butter, cubed
- 1 cup (240 grams) whole buttermilk, chilled
Instructions
- In a medium bowl, whisk together the flour, brown sugar, cornmeal, baking powder, ground ginger, and salt. Add the cold butter and toss to coat the cubes. Use a bench scraper or pastry blender to cut the butter into the dry ingredients until most pieces are incorporated but several larger chunks remain for a flaky texture.
- Pour the chilled buttermilk into the dry mixture and fold with a large spatula until the dough begins to come together. Finish by using your hands to fold the dough over itself while turning the bowl, incorporating any dry pockets. Avoid overworking—the dough should be combined but still have visible butter pieces.
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Serving tip: This pie benefits from a long cool-down so the filling sets cleanly; plan to bake the day before serving if possible. Reheat individual slices briefly if you prefer warm pie, and always pair with a scoop of vanilla ice cream for a classic finish. The balance of fresh peaches and ginger with a rich butter crust and biscuit topping creates a memorable summer dessert.