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1 tsp. + 1/2 cup granulated sugar
1 1/3 cups whole milk
3/4 cup whole grain pastry flour
3 large eggs
2 tbsp. minced crystallized ginger
1 tsp. vanilla extract
1/3 tsp. salt
3 cups sliced peaches
2 tbsp. + 2 tsp. confectioners' sugar
Preheat the oven to 400F. Coat a 9" deep-dish pie plate with cooking spray. Dust with 1 tsp. of the granulated sugar.
In a large bowl, mix the remaining 1/2 cup granulated sugar, the milk, flour, eggs, ginger, vanilla, and salt until smooth.
Pour half of the batter into the prepared pie plate.
In a medium bowl, mix the peaches and 2 tbsp of the confectioners' sugar. Arrange the peaches in a pattern over the batter. Top with the remaining batter.
Bake for 50 minutes, or until puffed, browned, and firm. Cool on a rack for at least 20 minutes.
To serve, sprinkle with the remaining 2 tsp confectioners' sugar.
Makes 8 servings
1 1/3 cups whole milk
3/4 cup whole grain pastry flour
3 large eggs
2 tbsp. minced crystallized ginger
1 tsp. vanilla extract
1/3 tsp. salt
3 cups sliced peaches
2 tbsp. + 2 tsp. confectioners' sugar
Preheat the oven to 400F. Coat a 9" deep-dish pie plate with cooking spray. Dust with 1 tsp. of the granulated sugar.
In a large bowl, mix the remaining 1/2 cup granulated sugar, the milk, flour, eggs, ginger, vanilla, and salt until smooth.
Pour half of the batter into the prepared pie plate.
In a medium bowl, mix the peaches and 2 tbsp of the confectioners' sugar. Arrange the peaches in a pattern over the batter. Top with the remaining batter.
Bake for 50 minutes, or until puffed, browned, and firm. Cool on a rack for at least 20 minutes.
To serve, sprinkle with the remaining 2 tsp confectioners' sugar.
Makes 8 servings
