Best 6 Deep Dish Georgia Peach Pie Recipes

GEORGIA PEACH PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
• Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
• When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.

GEORGIA PEACH PIE

Steps:

• 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 out 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°F.
• Prepare filling: In large bowl, combine peaches, sugar, 1/4 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.

DEEP DISH PEACH PIE

Steps:

• For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
• For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
• Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
• Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
• Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.

LISA'S HOMEMADE GEORGIA PEACH PIE

Steps:

• 1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned. Serve warm with a big scoop of vanilla ice cream.

PEACH PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 400°F.
• In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
• Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

DEEP DISH PEACH PIE

Steps:

• juice over peach slices in large bowl.
• Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
• Add to peaches.
• Toss until evenly coated.
• Spread in 1 1/2 quart baking dish.
• Dot with butter.
• Roll out pastry to to cover dish with 1 1/2 inch overhang.
• Press pastry to edge of dish and flute edge.
• Cut 3 vents in top.
• Sprinkle with remaining sugar.
• Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
• Serve with whipped cream.
• Preheat oven to 450 degrees