GEORGIA PEACH PIE
Make and share this Georgia Peach Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 1h20m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 312.6, Fat 14.5, SaturatedFat 8.9, Cholesterol 37, Sodium 181.9, Carbohydrate 43.3, Fiber 2.6, Sugar 20.2, Protein 4.2
GEORGIA PEACH PIE
My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!
Provided by GOMOMMYGO
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 37.1 g, Cholesterol 11.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 115.3 mg, Sugar 31.9 g
GEORGIA PEACH AND PRALINE PIE
Make and share this Georgia Peach and Praline Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h10m
Yield 1 9inch pie
Number Of Ingredients 13
Steps:
- Sprinkle 1 teaspoon flour over pie crust; set aside.
- Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
- Fold in peaches and 1/4 cup melted butter.
- Pour mixture into piecrust.
- Mix together the remaining flour and brown sugar in another bowl.
- Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
- Sprinkle crumb mixture evenly over peach filling.
- Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).
GEORGIA PEACH PIE
A recipe that lets the peaches shine. To prevent soggy double crust pies, be sure to make slits in the top crust so the steam can escape as the pie is baking. Also, bake double crust pies in bottom third of the oven so the bottom crust cooks enough to prevent sogginess and so that the top crust does not brown too quickly. To prevent a mess in the oven, place the pie plate on a layer of foil or on a cookie sheet. If the filling overflows while baking, the foil or cookie sheet will catch the drips.
Provided by gailanng
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Fit pastry in bottom of pie pan.
- Combine sugar, brown sugar, tapioca and salt in a large mixing bowl.
- Add peaches and toss gently to coat.
- Sprinkle on almond extract; stir.
- Pour peach mixture into pastry shell; dot with butter.
- Place remaining pie crust over filling.
- Trim edges; seal and flute.
- Cut slits in top crust. (Top crust may be brushed with milk and sprinkled with sugar.).
- Bake at 450 degrees Fahrenheit for 10 minutes.
- Reduce heat to 375 degrees Fahrenheit.
- Bake for 40 minutes or until crust is golden brown.
Nutrition Facts : Calories 413.1, Fat 17.3, SaturatedFat 4.8, Cholesterol 3.8, Sodium 329.1, Carbohydrate 62.9, Fiber 2.2, Sugar 38.4, Protein 3.8
GEORGIA WHITE PEACH PIE
Born and raised in Georgia, I've always had a love for anything peach. This is a nice and easy recipe. I enjoy any peaches, but the white are sweeter! I think the nutmeg adds a warmth to the pie that takes it to another level. Y'all enjoy!!
Provided by Catherine Cantrell @peepie22
Categories Pies
Number Of Ingredients 7
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 FRIED PIES
My family loves my fried pies and they are so delicious and moist and fruity. I make with apple, cherry, blueberry, blackberry and peach. I make them all the time.
Provided by Lisa Johnson
Categories Pies
Time 50m
Number Of Ingredients 8
Steps:
- 1. Sift flour and salt together. Cut in the shortening.
- 2. Add water and mix with fork. Roll out to about 1/8 inch thick on a floured board.
- 3. Cut with a large cookie cutter (4 inches in a diameter). In each round, place 1 heaping tablespoon fruit filling.
- 4. Moisten edges with cold water, fold and press edge with a fork.
- 5. Heat oil in deep fryer, fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown.
- 6. Drain on paper towels. Drizzle glaze over fried pies while warm.
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