GINGER PEACH PIE

1/2-3/4 cup sugar
3 tablespoons flour
2 tablespoons finely chopped crystalized ginger
1/4 teaspoon ground mace
6 cups thinly sliced peeled peaches (or frozen unsweetened peach slices)
Pastry for Double-Crust pie
milk
additional sugar

Preheat oven to 375 degrees.

In a large mixing bowl combine the 1/2-3/4 cup sugar, the flour, crystallized ginger, and mace. Add fresh or frozen peaches. Toss gently till peaches are coated. (If using frozen peaches, let stand for 15-30 minutes, or till peaches are partially thawed but still icy.)

Line a 9-inch pie plate with half of the pastry. Stir peach mixture; transfer to pastry-lined pie plate. Trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375° oven for 25 minutes for fresh peaches (50 minutes for frozen peaches). Remove foil and bake for 20-25 minutes more for fresh peaches (20-30 minutes for frozen peaches), or till top is golden. Cool on a rack.