Georgia White Peach Pie Food

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.

SIMPLE PEACH PIE

Steps:

• Preheat oven to 425 degrees F.
• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

GEORGIA PEACH AND PRALINE PIE

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).

PEACH PIE

Steps:

• Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
• Perfect All-Butter Piecrust
• Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
• How to Make a Pie
• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
• Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

GEORGIA WHITE PEACH PIE

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.

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.

PRIZE-WINNING PEACH PIE

Steps:

• Preheat oven to 425 degrees. On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.
• In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and stir until they are coated. Spoon peaches into lined pie pan.
• Mix together egg and cream and pour over peaches. Roll the remaining pie pastry to cover pie and place over the peaches. Round edges to seal; prick top of pastry to let steam escape.
• Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes. Serve warm.

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.