This week I made The Mister a Georgia Peach Pie. I must confess, I intended to make him a Rhubarb pie, but there is not any Rhubarb at all (neither fresh nor frozen) to be found in these here parts. Not yet, anyway. But I did have one last jar of peaches I'd canned last summer so I asked him if he'd mind instead of Rhubarb to have a Peach pie. He said that was fine.
I discovered this recipe for GEORGIA PEACH PIE on the Crisco website and chose to make it because it was made a bit differently than my usual Peach Pie. I liked the idea of the buttermilk, cornstarch, butter and eggs for the filling with the peaches. We were not disappointed.
For my pie crust I made it using butter instead of shortening or lard. It is very flakey, tender and delicious in taste and the texture is outstanding. I will not say that this is the only way to make perfect crust. I'll just say that this is how I like to make mine and I think they are outstanding.
Georgia Peach Pie
- Double Pie Crust
- 1 (29 oz.) can yellow cling peaches in heavy syrup, reserve 3 tablespoons of the liquid
- 3 tablespoons cornstarch
- 1 cup of sugar, divided
- 3 large eggs
- 1/3 cup buttermilk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- sugar (turbinado sugar to sprinkle over top crust)
- Prepare recipe for a double crust pie, using a 10 inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
- Preheat oven to 400 degrees F.
- Drain peaches, reserving tablespoons syrup; set aside. Cut peaches into chunks. Place in large bowl.
- Combine cornstarch and 3 tablespoons of sugar in small bowl; add reserved peach syrup, remaining sugar, eggs and buttermilk. Mix well
- Stir in melted butter and vanilla; pour mixture over peaches. Stir until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water.
- Roll out dough for the top crust, place onto filled pie and finish edges (I used a rope braid twist finish). Cut slits or a design in top crust or prick with a fork to vent steam.
- Brush top crust with melted butter and spinkle lightly with turbinado sugar.
- Bake 30 to 40 minutes or until filling in center is bubbly and c rust is golden brown. Cool to room temperature before serving.
And how can you go wrong with a ball of ice cream on top making it Georgia Peach Pie Ala Mode! DEEEEeeeeeeeelicious!
Until next time,