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Preheat oven to 375°F. Crust: Cream vegan margarine and brown sugar. Add molasses and applesauce (or prepared egg replacer). In a separate bowl, sift together sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking soda, ginger, cinnamon, and salt. Add dry ingredients to wet ingredients. Mix well. Press dough into a 10" glass pie plate to a 1/4" thickness. Bake in preheated oven for 10 minutes. Remove from oven and pierce crust bottom all over with fork to let steam escape. Cover edges of crust with foil. Return to oven and bake another 15 minutes. Remove from oven and let cool to the touch before filling with fruit. Grilled Peach Filling: Heat grill to at least 375°F. Place halved peaches cut side down. Close lid. Grill for 5 minutes. Using tongs gently turn peaches over. Baste with vanilla liqueur. Close lid and grill for another 4 minutes. Remove from grill. Let sit until cooled before slicing. Combine sliced peaches with sugar and tapioca starch in a bowl. Pour filling into pre-baked gingersnap cookie pie crust. Re-cover the crust edges with foil. Place into preheated 350°F oven. Bake for 30 minutes. The filling should be set up. Let pie cool completely before slicing.
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy