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
  1. Preheat oven to 450°F (230°C), and place oven rack on lowest level. Lightly grease a 9-inch metal pie plate with butter.
  2. On a lightly floured surface, roll All-Butter Pie Dough into a 12-inch circle. Transfer to prepared plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for at least 15 minutes. Brush edges of crust with egg wash.
  3. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights, and place on a baking sheet.
  4. Bake until edges are deep golden brown, 15 to 20 minutes. Let cool on a wire rack for 6 minutes. Carefully remove paper and weights.
  5. Reduce oven temperature to 325°F (170°C). Line a baking sheet with parchment paper.
  6. Using a small offset spatula, spread cream cheese in prepared crust. Layer Ginger Peach Filling on top of cream cheese layer, spreading to edges of pie. Carefully cover Ginger Peach Filling with Biscuit Topping, leaving a 2-inch circle in center of pie. Place pie on prepared pan.
  7. Bake until topping is golden brown and filling is bubbly, 1 to 1½ hours. Let cool completely on a wire rack before slicing, at least 4 hours. Serve with vanilla ice cream.
Recipe by Bake from Scratch at https://bakefromscratch.com/ginger-peach-biscuit-pie/