Georgia Peach Pie

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Servings: 10 Difficulty: Advanced
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A classic summer dessert featuring juicy peaches in a buttery lattice crust
Georgia Peach Pie recipe image
Georgia Peach Pie recipe image
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Georgia Peach Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 120.9

Description

This Georgia Peach Pie is the ultimate celebration of summer fruit, combining ripe, sweet peaches with a hint of bright lemon zest for a perfectly balanced filling. Encased in a tender, flaky all-butter crust, this pie offers a comforting texture that contrasts beautifully with the soft fruit. The lattice top allows the steam to escape, ensuring the filling sets properly while creating an elegant, rustic appearance. It is an ideal treat for weekend brunches, family gatherings, or as a nostalgic finale to a barbecue dinner. Simple to assemble with pantry staples, this recipe delivers authentic Southern charm and irresistible aroma that will have everyone asking for seconds.

Ingredients

Directions

  1. In a large bowl, combine 2 cups all-purpose flour and salt.
  2. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
  3. Sprinkle 5 to 6 tablespoons of cold water, 1 tablespoon at a time, over the flour mixture.
  4. Toss with a fork to blend lightly but evenly until the mixture forms a ball.
  5. Knead the dough gently 2 or 3 times.
  6. Divide the dough in half.
  7. On a lightly floured surface, roll out half of the dough to a 12-inch circle.
  8. Fit the rolled dough into a 9-inch pie plate and trim, leaving a 1-inch overhang.
  9. Roll out the remaining half of the dough to a 12-inch circle.
  10. Using a sharp knife, cut the circle into ten strips, each about 1 inch wide, and set aside.
  11. Heat oven to 375 degrees Fahrenheit (191C).
  12. In a large bowl, combine peaches, sugar, 1/4 cup all-purpose flour, lemon juice, and grated lemon peel.
  13. Toss the filling ingredients well to coat.
  14. Pour the filling into the prepared crust.
  15. Arrange the reserved dough strips in a lattice pattern over the filling.
  16. Trim the strips to match the lower crust overhang.
  17. Dampen the overhang lightly with water, turn it up over the ends of the strips, and seal.
  18. Flute the edge decoratively.
  19. Brush the lattice strips and edge of the crust with milk.
  20. Bake for 50 minutes until the filling is bubbling and the crust is golden brown.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 120.9kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.1mg1%
Sodium 1222.1mg51%
Total Carbohydrate 30.9g11%
Dietary Fiber 0.0g0%
Sugars 30.5g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pie to cool completely on a wire rack before slicing to ensure the filling sets properly.

If using frozen peaches, thaw and drain excess liquid before preparing the filling to prevent a soggy crust.

For a crispier bottom crust, you can pre-bake the bottom crust for 10 minutes before adding the filling.

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the oven for best texture.

Keywords: peach, pie, dessert, baking, lattice, crust, fruit, summer, sweet, lemon, butter, flour, homemade, classic, fruit pie, pastry, oven, georgia, recipe, comfort food
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