Georgia Peach Pie

16 07 2009


This is why I run three miles a day!  I love SUGAR!!  I’m an addict.  I can’t get enough of it.  Just ask Steve, he has to deal with this on a daily basis.  So when I was at Whole Foods a few days ago, and I saw fresh Georgia peaches, I decided it was time to try making my first peach pie.  And another attempt at making a homemade pie crust.  The results were spectacular!


For the filling, I peeled five medium peaches.  I’m using a 10-inch Le Creuset pie dish so I should have used twice that much, but it was my first time, right?  The easiest way to peel a peach is to 1) grab a saucepan to boil some water and a grab a big bowl and fill with ice and water, 2) throw your peaches into the boiling water for 30 seconds, 3) immediately transfer the peaches into the ice bath, and 4) the peel will practically fall off the peach.  Cut each peach into segments and mix with flour and sugar, a few spices, and you’re golden.

For the crust, I decided to follow my idol Ina Garten’s (Barefoot Contessa) pie crust recipe.  I’ve watched her make it a hundred times, but I’ve always been a bit nervous.  Well, as usual she didn’t lead me astray.  It was as easy as can be and it was the best crust I’ve ever tasted.


When I put the pie into the dish, it looked a bit “rustic” (that’s a pastry chef’s term for ugly), but who cares it was my first time.  But the taste was fantastic!  I invited a small gaggle of folks over to try it.  It was a hit!!

Georgia Peach Pie

Makes one pie


2 9-inch pie crusts (recipe follows)

1 egg, beaten

5 cups sliced peeled peaches (8-10 medium peaches)

1/2 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

2 tablespoons butter


  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  3. Place the sliced peaches in a large bowl. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently.
  4. Pour mixture into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  5. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving.

Ina Garten’s Perfect Pie Crust

Makes 2 9-inch pie crusts


12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

  1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
  2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  3. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
  4. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  5. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  6. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
  7. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.



2 responses

24 07 2009
Liz Jasper

This looks fabulous. The crust recipe looks right.. I have found that a combo of shortening and butter works best.. I’m excited to try it!

9 08 2009

I’m all about “rustic” foods willard. Looks deelish

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