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Star Anise Peach Pie with Ginger Ice Cream
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The unusual addition of star anise to the poaching liquid gives this pie a wonderful but subtle flavor and fragrance that pair perfectly with the more intense ginger ice cream. You'll need to double the pie crust recipe to create a bottom crust and a lattice top for this pie.
1/2 cup water
1/3 cup peach juice or nectar
1/3 cup sugar
3 pieces star anise
2 1/2 pounds fresh ripe peaches, pitted and cut into 1/2-inch-thick slices
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
Pastry for a 2-crust pie
Ginger Ice Cream (see recipe)
Finely chopped candied ginger (optional)
Combine the water, juice and sugar in a heavy large saucepan. Add the star anise. Bring to a simmer. Remove from heat. Cover and let steep for 30 minutes.
Add the peaches and poach for 5 minutes. Using a slotted spoon, transfer the peaches to a large bowl.
Place the cornstarch in a small bowl. Add the lemon juice and some of the poaching liquid and stir until smooth. Add to the remaining poaching liquid in the pan. Simmer until the liquid thickens, about 1 minute. Pour over the peaches, toss to coat. Cool completely. Discard the star anise.
Position the rack in the bottom third of the oven; preheat the oven to 400 degrees.
Roll out half of the dough to a 13-inch round on a lightly floured surface. Transfer to a 9-inch pie dish. Fill the crust with the peaches and juices. Roll out the remaining dough to a 13-inch round. Cut the dough into ten 1/2- inch-wide strips. Place 5 strips across the pie in one direction. Place the remaining strips across the pie at right angles to the first strips forming a lattice. Press the strips into the edge of the pie crust. Crimp decoratively.
Bake for about 45 minutes, until the crust is golden brown and the filling bubbles thickly. Transfer to a rack and cool.
Serve warm or at room temperature with the Ginger Ice Cream. Sprinkle the ice cream with candied ginger, if desired.
GINGER ICE CREAM:
1 cup half-and-half
1/2 cup heavy cream
4-inch piece of fresh ginger, peeled, grated
1/3 cup sugar
3 large egg yolks
Combine the half-and-half and cream in a heavy medium saucepan. Bring to a simmer. Stir in the ginger. Cover and let steep for 15 minutes.
Whisk together the sugar and egg yolks in a large bowl. Gradually whisk in the warm cream mixture. Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water). Stir until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain the custard into a clean bowl. Set the bowl over a larger bowl of ice and water. Stir until the mixture reaches room temperature.
Cover and refrigerate the custard until well chilled, at least 2 hours or overnight.
Transfer to an ice-cream maker and process according to manufacturer's instructions.
Yields about 3 cups
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