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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Georgia Peach Pie

This country pie would be the hit of a barn-raising. It is bulging with fresh peaches, a touch of spice and some extracts to make it ham up the dessert table, regardless of the occasion. Don't tell anyone but using part nectarines makes this even better peach pie.

Pie Pastry for double-crust pie (9 inches)

Peach Filling
5 cups sliced peeled fresh peaches (about 5 medium)
1 tablespoon fresh lemon juice
1/2 teaspoon orange zest, finely minced
1/8 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 cup sugar
2 tablespoons cornstarch
1 tablespoon flour
Pinch nutmeg
2 tablespoons unsalted butter

  Finishing Touches
Milk, sugar

  Preheat oven to 400 F. Line a baking sheet with parchment paper. Put pastry in bottom of a 9 inch pie pan.

For the fruit filling, toss the peaches in a large bowl with the lemon juice, orange peel and extracts. Combine the sugar, cornstarch, flour, and nutmeg. Spoon filling into crust and garnish with bits of the butter. 

Roll out remaining pie pastry and place, as top crust, over the filling, pressing slightly. Trim and crimp the edges. Brush pastry and  dust with sugar. 

  Bake 40 minutes and then another 10-15 minutes longer at 350 F to ensure crust is evenly browned and filling is bubbling.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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