12974_7720_mejpg
Recipes // Desserts // Georgia Peach Pie

Georgia Peach Pie

cropped_14020_7946_mejpg

By Teeny Lamothe

PREP TIME: 30 MINUTES • BAKE TIME: 45 TO 55 MINUTES • TOTAL TIME: 1 HOUR 30 MINUTES • MAKES: ONE 9-INCH DOUBLE-CRUST PIE (6 TO 8 SLICES)

Peach pie was one of the reasons I was so excited to have a stop in Georgia on the Tour of Pie, and the peaches did not disappoint. I was in town for the month of July and the sweet, juicy peaches were at the height of the season. I was staying with Kay and Patrick, the generous parents of my old college friend and Atlanta native Sean, who had volunteered his parents’ guest room after hearing about my travels. In late July, Kay invited a few of her friends over for a pie party. Each of the ladies brought their own peaches, I provided the crust ingredients, and they all learned how to make peach pie. Sipping on iced tea and eating a warm slice of Georgia peach pie was the perfect way to end my visit.

Ingredients:

  • 7 to 8 peaches, peeled and cut into ½-inch slices (6 cups; see Note, page 220)
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons cornstarch
  • 2 disks dough from Whole Wheat Crust (page 28)
  • Up to ¼ cup all-purpose flour, for rolling out the crust

Directions:

  1. Preheat the oven to 400°F with a rack in the middle position.
  2. Place the peaches in a medium bowl. In a separate small bowl, stir together the sugar, cinnamon, and cornstarch until incorporated.
  3. Sprinkle the sugar mixture over the peaches and toss them gently with your hands to coat. Set aside while you roll out the bottom crust; the fruit will begin to juice.
  4. Prepare the bottom crust: Place one disk of the dough on a floured work surface and with a floured rolling pin roll it into a rough 11-inch circle about ⅛ inch thick. Lay the crust into a 9-inch pie dish, gently press it in, and trim any excess dough from the edge with a paring knife, being sure to leave a 3/4-inch overhang.
  5. Set the pie dish on a rimmed baking sheet. Give the fruit a quick stir, then use a slotted spoon to spoon the peaches into the crust.
  6. Prepare the top crust: On a floured work surface with a floured rolling pin, roll out the remaining dough disk into a rough 11-inch circle about ⅛ inch thick. Carefully lay the crust on top of the filling, and trim any excess dough from the edge, leaving a .-inch overhang. Tuck the overhanging dough under the overhanging edge of the bottom crust, and crimp the two crusts together. Cut a few small slits in the top crust with a sharp knife to allow steam to escape.
  7. Transfer the pie, on the baking sheet, to the oven and bake until the filling is thickly bubbling and the crust is a golden brown (cover the crimp with foil if it begins to brown too quickly), 45 to 55 minutes.
Featured Recipes
Loading

Personally Yours

14356_17233_mejpg
Marketplace Recommendations