Deep Dish Georgia Peach Pie Recipes

DEEP DISH PEACH PIE

Steps:

• For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
• For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
• Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
• Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
• Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.

GEORGIA PEACH PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
• Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
• When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.

DEEP DISH PEACH PIE

Steps:

• juice over peach slices in large bowl.
• Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
• Add to peaches.
• Toss until evenly coated.
• Spread in 1 1/2 quart baking dish.
• Dot with butter.
• Roll out pastry to to cover dish with 1 1/2 inch overhang.
• Press pastry to edge of dish and flute edge.
• Cut 3 vents in top.
• Sprinkle with remaining sugar.
• Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
• Serve with whipped cream.
• Preheat oven to 450 degrees

DEEP DISH GEORGIA PEACH PIE

Steps:

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.

DEEP-DISH GEORGIA PEACH PIE

Steps:

• In bowl, combine sugar, flour and nutmeg; toss with peaches till well coated. Let stand 5 minutes.
• Carefully stir in grenadine and lemon juice.
• Turn mixture into 8x8x2-inch baking dish or a deep 9-inch round baking dish; dot with butter.
• Roll pastry to 9-inch square or 10-inch circle. Place over peaches; trim and crimp to edges of dish. Sprinkle with a teaspoon of sugar.
• Cut design or slits to allow for escape of steam.
• Place baking dish on baking sheet in oven.
• Bake in 375*F oven for 50 to 60 minutes or till crust is golden.

DEEP-DISH PEACH PIE

Steps:

• In a small bowl stir together sugar, cornstarch, orange peel, and nutmeg. In 1 1/2-qt casserole combine the peaches and the oranges. Add the sugar mixture; stir till well coated. Dot the fruit mixture with the butter.
• In medium bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas.
• Sprinkle 1 tablespoons water over part of flour mixture; gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form into a ball.
• On lightly floured surface flatten the dough withhands. Roll dough from the center to the edge, forming a 9" circle. Cut slits.
• Roll up the pastry around the rolling pin; transfer to casserole and unroll over the fruit mixture.
• Trim the edge of the pastry. Flute the pastry to the side of the casserole, but not over the edge. To prevent overbrowning, cover the edge of the pastry with foil.
• Place casserole on baking sheet in oven (mixture may bubble over slightly.) Bake in 375 degree oven for 25 minute Remove foil; bake for 30--35 minute longer or till crust is golden brown. Cool the pie on wire rack. Serve warm or cool. Spoon into dessert dishes to serve.