cafela: (nutmeg)
[personal profile] cafela
It's the height of peach season here in Georgia, and I've had several peaches sitting on my counter, waiting to be used ever since I bought them at the local farmer's market. A few days ago, I went ahead and peeled, pitted, and sliced them, then mixed them in a bowl with sugar and lemon juice. It took me awhile to decide whether I should do a cobbler, or a cake, or any of the other myriad things you can do with peaches. Finally, I decided to keep it simple and just make a pie. Now, you can always make your own pie crust, but I had some puff pastry dough taking up space in my freezer, so I decided to cheat and use that for my crust. Normal pie dough works and will taste just fine, but it doesn't rise to quite the heights that puff pastry will, so just keep that in mind if you use a different dough.

Also, while I love Georgia peaches, the peaches that are truly the best come from Chilton County, Alabama, so if you can get your hands on those, they are amazing. And any peaches will work for this pie--really, any fruit ought to be fine. I have some fresh blueberries from my mom's backyard that might get turned into a similar pie once this one has been eaten.




Georgia Peach Pie
3-5 peaches, peeled, pitted, and sliced (about 2 cups, maybe less)
2 tb brown sugar
2 tb white sugar
1 tb lemon juice
2 tb butter
1 tsp cinnamon
1/4 tsp nutmeg
pie crust/dough for one pie (I used 1 puff pastry sheet)

Prep your peaches a day before if you can--peel, pit, and slice them, then toss them in a bowl with 2 tb brown sugar, 1 tb white sugar, and the lemon juice. You don't have to prep them a day ahead, but I prefer to.

Preheat your oven to 400 degrees Fahrenheit. Put your pie dough onto your pie pan; don't cut the excess off unless you just want to.

Drain excess juice/liquid from the bowl the peaches are in. Spoon peaches into the pie pan. Sprinkle the remaining 1 tb of white sugar, the cinnamon, and the nutmeg over the peaches. Cut up the butter into tiny cubes, and place them around the top of the pie.

Fold the excess pie dough/edges over the fruit. Place pie into the oven, cook for about 20 minutes (check on it at 15) until the pie crust is golden brown.

Serve with vanilla ice cream if you have it.

April 2014

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