There is nothing more Southern than a sweet Georgia peach. During the summer I love traveling to a local farmer's market and purchasing a basket of farm-fresh peaches. The Georgia heat seems to intensify the fragrance of the peaches, making them intoxicating.
Here's a bit of Georgia trivia. How many streets in Atlanta have the name "Peachtree" in their names? 55!
For example: Peachtree Street, West Peachtree Street, Peachtree Circle, Peachtree Terrace, Peachtree Place, Peachtree Industrial Boulevard...) The list goes on and on.....
Ingredients:
1-1/3 cups cold butter
4-1/4 cups all-purpose flour, divided
1-1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 Tablespoon butter, cut into pieces
1 large egg, beaten
1-1/2 Tablespoons granulated sugar
Directions:
1. Cut 1-1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1-1/2 teaspoon salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until the ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 tablespoon at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
2. Preheat oven to 425 degrees. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness.Starting at one edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into pie crust in pie plate and dot with 1-1/2 tablespoon butter. (Do not make mixture ahead or it will become too juicy.)
5. Carefully place remaining pie crust over filling; press edges of crust together to seal. Cut off excess crust, and reserve. Crimp edges of pie, if desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1-1/2 tablespoon granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape. (I used a lattice cutter.)
6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
7. Bake at 425 degrees on lower oven rack 15 minutes. Reduce oven temperature to 375 degrees, bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving. Recipe adapted from Southern Living Magazine.
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