Georgia Peach Pie Food

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.

BUTTERMILK CHESS PIE WITH GEORGIA PEACH TOPPING

Steps:

• For the buttermilk chess pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F.
• Line a 9 1/2-inch pie pan with the pie dough. Crimp the edges as desired.
• Combine the melted butter, eggs, granulated sugar, sorghum and all-purpose flour in a large mixing bowl. Whisk in the buttermilk, fresh lemon juice and vanilla extract. Pour the buttermilk mixture into the pie shell and gently place on top of the preheated baking sheet in the oven.
• Bake the pie until the custard is set and golden brown on the surface, 45 to 55 minutes. Allow it to cool completely.
• For the Georgia peach topping: Meanwhile, place the peaches, orange juice and sorghum in a saucepot over medium heat. Cover and cook until just simmering, about 4 minutes. Stir in the cornstarch and cook until a syrup has come together with the peaches, 3 minutes more. Sprinkle in the salt and set aside until ready to serve the pie.
• Serve slices of pie garnished with the peach topping, a dusting of confectioners' sugar, and some fresh mint.

GEORGIA SPICED PEACHES

Steps:

• Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
• Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
• Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

GEORGIA PEACH PIE

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.

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.

GEORGIA'S PEACHY COCKTAIL

Steps:

• Add the amaretto, peach puree, peach schnapps, bourbon and bitters to a cocktail shaker filled with ice, and shake vigorously to blend. Pour into a Collins glass filled with ice and enjoy!

DEEP DISH GEORGIA PEACH PIE

Steps:

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.