Georgia Peach Pie
Submitted by snowbunny
Georgia peach pie with 8 fresh peaches, lemon juice, and lemon zest in a homemade butter lattice crust. A classic Southern fruit pie that lets peak-season peaches shine.
YIELD
1 piePREP
30 minCOOK
50 minREADY
Eight firm, ripe peaches piled into a from-scratch butter crust with nothing but sugar, flour, lemon juice, and grated lemon zest. This is a Georgia peach pie that puts the fruit front and center without drowning it in spices or thickeners.
The all-butter crust makes this pie. Cutting cold butter into flour until the mixture looks like coarse crumbs, then adding ice water a tablespoon at a time, produces a pastry that bakes up flaky and golden. The lattice top lets steam escape during the long bake, which concentrates the peach juices instead of leaving you with a soggy top crust.
Lemon juice and zest in the filling are the quiet heroes. They sharpen the peach flavor and prevent the sweetness from becoming one-dimensional. Without that acid, even the best peaches taste flat in a baked pie.
Pro Tips
- Use firm-ripe peaches, not soft ones. Mushy peaches fall apart during baking and turn the filling into baby food.
- To peel peaches easily, score an X on the bottom, blanch for 30 seconds in boiling water, then plunge into ice water. The skins slip right off.
- Brush the lattice with milk before baking for a golden, glossy finish.
- Bake until the juices are actively bubbling through the lattice. This means the flour thickener has activated and the filling will set as it cools.
Variations
- Add ½ teaspoon cinnamon or a pinch of nutmeg to the filling for a spiced version.
- Toss a handful of fresh blueberries in with the peaches for a summer berry twist.
- Swap the lattice for a full top crust with steam vents cut in decorative shapes.
Ingredients
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 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℉ (190℃).
PREPARE FILLING:
In large bowl, combine peaches, sugar, ¼ 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.
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