Ginger peach pie | Rainbow Cooking

Ingredients

• 4 to 8 peeled and stoned peaches (depending on size) to yield 1 to 1 1/2 cup after stewing
• 5 cm piece stem ginger
• 1 cinnamon stick
• 1 cardomon pod (if available)
• If required, up to 2 tablespoons (30 ml) sugar
• 1 to 2 tablespoons (15 to 30 ml) crystallised ginger
• 115 gram butter
• 2/3 cup (150 ml / 150 gram) sugar
• 1 egg
• 1 1/4 cup (310 ml /170 gram) flour
• 2 teaspoons (10 ml) baking powder