Sunday, April 21, 2013

Cake Dome Sunday #18: Georgia Peach Pie

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
For the filling:
  • 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
For the glaze on top:
  • 2 tablespoons butter, melted
  • sugar (turbinado sugar to sprinkle over top crust)
  1. 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.
  2. Preheat oven to 400 degrees F.
  3. Drain peaches, reserving tablespoons syrup; set aside.  Cut peaches into chunks.  Place in large bowl.
  4. Combine cornstarch and 3 tablespoons of sugar in small bowl; add reserved peach syrup, remaining sugar, eggs and buttermilk.  Mix well
  5. 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.
  6. 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.
  7. Brush top crust with melted butter and spinkle lightly with turbinado sugar.
  8. 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,

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  1. Oh that looks delicious the pastry looks stunning and l like your twisted edge looks even better with the ice cream yummy!! x

  2. Oh this looks super yummy. I tried a new peach pie recipe last year that had a layer of cream cheese on the bottom. It was delish. I will be trying yours. Always like to broaden my horizons. lol! I have rhubarb coming up nicely now. Never made a rhubarb pie. I really need to. Thanks for sharing SYC.


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