Georgia peach pie is an emblematic dessert that reflects the rich culinary tradition of the southern United States. Originating from the state of Georgia, known for its abundant production of high-quality peaches, this pie has become a symbol of hospitality and homemade flavor. In other Latin American countries, although it is not called the same, similar recipes with seasonal fruits can be found, such as "empanada de durazno" in some places or "fruit pies" that share the idea of a crispy crust with a sweet and juicy filling. This recipe stands out for the freshness of the peaches and the crunchy texture of its lattice crust, making it very popular at family gatherings and special celebrations.
Georgia peach cake
How to Make Georgia Peach Pie
Ingredients: All-purpose wheat flour, salt, butter, peaches, sugar, lemon juice, lemon, milk.
Steps:
Prepare the crust: in a large bowl, combine 2 cups of flour and salt.
Using a pastry blender or two knives, cut the butter into the mixture until it resembles coarse crumbs.
Sprinkle 5 to 6 tablespoons of cold water, 1 tablespoon at a time, over the flour mixture.
Mix with a fork to combine lightly but evenly.
When the mixture forms a ball, gently knead 2 or 3 times.
Divide the dough into two parts.
On a lightly floured surface, roll out half of the dough into a 12-inch circle.
Place in a 9-inch pie dish.
Trim, leaving a 1-inch overhang.
Roll out the remaining half of the dough into a 12-inch circle.
With a sharp knife, cut the circle into ten strips about 1 inch wide.
Set aside.
Preheat the oven to 375°F.
Prepare the filling: in a large bowl, combine peaches, sugar, 1/4 cup of flour, lemon juice, and zest.
Mix well.
Pour the filling into the prepared crust.
Place the reserved dough strips in a lattice pattern over the filling.
Trim the strips to match the edge of the bottom crust.
Lightly moisten the edge with water.
Lift the ends of the strips and seal.
Decorate the edge with a fluted pattern.
Brush the lattice strips and the edge of the crust with milk.
Bake for 50 minutes until bubbly and the crust is golden brown.
Ingredients (8)
- All-Purpose Wheat Flour
- Salt
- Butter
- Peaches
- Sugar
- Lemon Juice
- Lemon
- Milk
Instructions (36 steps)
- 1 Prepare the crust: in a large bowl
- 2 combine 2 cups of flour and salt
- 3 Using a pastry blender or two knives
- 4 cut in the butter until the mixture resembles coarse crumbs
- 5 Sprinkle 5 to 6 tablespoons of cold water
- 6 1 tablespoon at a time
- 7 over the flour mixture
- 8 Mix with a fork to combine lightly but evenly
- 9 When the mixture forms a ball
- 10 gently knead 2 or 3 times
- 11 Divide the dough in half
- 12 On a lightly floured surface
- 13 roll half of the dough into a 12-inch circle
- 14 Place in a 9-inch pie plate
- 15 Trim
- 16 leaving a 1-inch overhang
- 17 Roll the remaining half of the dough into a 12-inch circle
- 18 With a sharp knife
- 19 cut the circle into ten strips about 1 inch wide
- 20 Set aside
- 21 Heat the oven to 375°F
- 22 Prepare the filling: in a large bowl
- 23 combine peaches
- 24 sugar
- 25 1/4 cup of flour
- 26 lemon juice
- 27 and zest
- 28 Mix well
- 29 Pour the filling into the prepared crust
- 30 Place the reserved dough strips in a lattice pattern over the filling
- 31 Trim the strips to match the bottom crust’s overhang
- 32 Lightly moisten the edge with water
- 33 Lift the ends of the strips and seal
- 34 Decorate the edge with a fluted pattern
- 35 Brush the lattice strips and crust edge with milk
- 36 Bake for 50 minutes until bubbly and the crust is golden brown
Nutritional Information
Calories:
313 kcal
Protein:
0g
Carbohydrates:
44g
Fat:
22g
Azúcar:
0g
Sodio:
8mg