Georgia White Peach Pie Recipes

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.

GEORGIA WHITE PEACH PIE

Steps:

• First preheat your oven to 425 degrees! Make sure your pastry dough is room temp and ready to go.
• In a large bowl combine your sugar, flour and nutmeg. Add in your peeled & sliced peaches and gently stir to coat all of your peaches. I use my hands, this way you can tell what needs a little more attention. I also use firm peaches. They will soften up just right!!
• Place one pasty sheet in the bottom of your pie dish. Cut up your butter into small pieces and place them all over the bottom of your pasty.
• Pour all of your peach mixture on top of the butter in the pie dish. Spread it out to evenly distribute. Take your second pastry sheet and place on top making sure to crimp the top edges with the bottom edges. Don't forget to make a few vent holes in the top of the upper crust.
• Cover the top of the crust with a tablespoon of sugar, just sprinkle it evenly over the top.
• Bake for 45 minutes. You can cover your edges with a little foil or a ring, depends on your oven and how you like your edges. I usually leave mine on for most of the baking cycle.

LISA'S HOMEMADE GEORGIA PEACH PIE

Steps:

• 1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned. Serve warm with a big scoop of vanilla ice cream.

WHITE PEACH PIE RECIPE - (4.8/5)

Steps:

• Buy white peaches at Hay Day or Korean Market. Buy package of pie shells at Grand Union or Stop & Shop. Pit peaches and cut into large (1 inch or more) chunks; DO NOT PEEL. Mix about 8 cups peaches with 1/8 cup flour, 1/4 cup sugar and 1/3 of the lemon juice. Put mixture in pie shell, pile high and sprinkle with 1/8 cup flour and 1/4 cup sugar....(famous Westport hostess recommends putting all flour and sugar on top, but...trust me on this!!) Dot with 3 tablespoons butter. Repeat process twice and make two more pies. Bake at 400 degrees for 50 minutes, OR 425 degrees for 45 minutes, OR 450 degrees for 15 minutes followed by 350 degrees for 30 minutes...(take your pick!) Let cool (top of pie will be singed like toast). Give one to someone you owe; one to someone you don't, and eat the third one yourself with all the ice cream.

GEORGIA PEACH PIE

Steps:

• Prepare Crust: In large bowl, combine 2 cups flour and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
• Sprinkle 5 to 6 tablespoon cold water, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly.
• When mixture forms ball, knead gently 2 or 3 times.
• Divide dough in half.
• On lightly floured surface, roll out half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang.
• Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.
• Heat oven to 375°F.
• Prepare filling: In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice, and grated peel; toss well.
• Pour filling into prepared crust.
• Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang.
• Dampen overhang lightly with water; turn up over ends of strips and seal.
• Flute edge decoratively.
• Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown.