Georgia Peach Pie

  • Prep Time: 30 mins
  • Total Time: 1 hrs 20 mins
  • Serves: 10,Yield: 1pie

    • Ingredients

    Crust

  • 2cupsall-purpose flour
  • 1/4 teaspoonsalt
  • 3/4 cupbutter

    • Filling

  • 8peaches, peeled, 1-inch slices
  • 1/2 cupsugar
  • 1/4 cupall-purpose flour
  • 2tablespoonslemon juice, freshly squeezed
  • 1teaspoonlemon, rind of, grated
  • 2tablespoonsmilk

    • Directions

  • 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.

    • Reviews

  • “I don’t usually love pies, but this filling was scrumptious. Citrusy and sticky! I used frozen peaches without a problem.”

  • “This pie was good even with store bought pie crust, frozen peaches.I also added about 1 tsp of cinnamon and used 3/4 cup of sugar as DH likes things a little sweeter and turned out really tasty.Thanks for recipe, putting this one in my cookbook as i’ll use this one again.”

  • “Excellent traditional peach pie recipe! I used 8 fresh peaches from Durbin Farms, Alabama and just under 1/2 c sugar. After another reviewer’s tip, added cinnamon and nutmeg but the lemon zest really brought out the flavor of the fruit and the flour acted as a thickener. This recipe is all about the fresh fruit taste, not overly sweet or with added custards or caramel, just peach – DELISH. I also made a rustic pie using only a bottom crust (no top) for fewer calories & carbs.”

  • “Wonderful crust!Did not use the pie recipe, but instead used this crust with the Fresh Peach Brown Sugar Pie found on this site.Yummm. UPDATE:Again, such a wonderful crust!This time, used the pie recipe today as well, adding 1/4 cup brown sugar, 1/2 tsp cinnamon and a pinch of nutmeg to the filling.Yummy, yummy, yummy”

  • “I have to admit, I bought my crust already made.I’ve never been able to make a pie crust, so didn’t even try.I can’t even make the edges pretty!However, the filling was wonderful.No wonder it has so many 5* ratings.My sister doesn’t like atoo sweet pie, so I kept to the amounts posted, but used a few more peaches.Came out great!Thnx for posting, CoffeeMom.Made for Comfort Cafe Summer 2009.”

  • “super delicious! i tried it also with bananas/nectarines instead of peaches and was pretty tasty also :)”

  • “This is the pie crust I’ve been looking for. I had a peach pie from thee local farmers market last year and the crust was so delightfully flaky. I’ve made so many pies since then, trying to reproduce that little piece of Heaven. I’ve finally found the recipe! I’m putting the rest in the trash. I will only use ths one now.I’ve made it a few times now and every time the crust has come out so flaky, its almost puff pastry. I can’t wait until peaches come into season so I can make this with fresh instead of canned – I think that would make all the difference.”

  • “The pie was pretty good, but nothing special.We are whole wheat fans, so we used half whole wheat flour in the crust and it turned out pretty good.”

  • “Extremely easy. This was my first attempt at baking a pie. Most of the preparation time was peeling and slicing the peaches. I was worried that the crust would not come out good but everything was easy and delicious. Instead of putting strips I just put an uppercrust and pierced holes with a fork. It took a lot of self control for my wife and myself not to finish off the entire pie the same evening.”

  • “Used frozen peaches and it still turned out great… not watery at all.Great recipe!”

  • “We thought this pie was just scrumptous.We loved the lemon flavor in this pie.Will be making this many more times.Thanks for posting “

  • “I used Splenda in place of sugar. I also used walmart pie crust,OK but not great. The lemon was a bit overwelming. I’ll use less next time. It would be easier if cups of peaches were used instead of number. Will make again, very good.”

  • “This was sooooooo good!I did not use the crust recipe as I have another favorite, but did use the peach filling portion.Made this as part of an all american meal for a visiting British guest.We licked our plates!The lemon juice gave it just the right amount of punch..not sicky sweet but not too tart.Will be making often.Thanks for sharing!”

  • “The recipe was good.I added a touch of cinnamin toit to see if it resembled an old recipe I had in the past. It did not have the taste I was looking for.Next time I will omit the cinnamin.Very easy to make.”

  • “This is an Excellent pie! It turned out perfect and tasted extremely great. Thanks so much CoffeeMom….”

  • “Absolutely delicious.It worked just as well with frozen peaches.It was great!”

  • “For my first peach pie, this recipe was excellent!The preparation was very simple, and the end results were so very yummy!”

  • “I used a store bought crust…but the filling was wonderful..especially since peaches are in season!”

  • “I really love this recipe!I’ve found that peach pies often lose their flavor and the lemon in this recipe really brings out the peachy taste!I did find that I had to bake it a little longer and next time I may experiment and add a smidge of cinnamon.”

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