Georgia Peach Pie
Juicy Georgia peaches are nestled in a flaky, buttery crust, creating a sweet and tangy pie perfect for summer gatherings and peach lovers alike.
Ingredients
Instructions
- Add and stir the flour, salt, regular Crisco, and butter flavor Crisco together to make the pie crust dough.
- Take half of the pie crust and press it into the bottom of a 10-inch pie pan.
- Save the other half for the top of the pie.
Tips & Substitutions
For a flakier crust, try using half butter and half shortening. If you're in a pinch, you can substitute the Crisco with an equal amount of unsalted butter or coconut oil. Ensure your water is very cold to help the dough stay firm and prevent it from becoming tough. If you have leftover dough, it can be frozen for up to three months.
Serving Suggestions
Serve the Georgia Peach Pie warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream on top. It pairs beautifully with Fluffy Cranberry Salad for a delightful contrast in flavors. This pie also makes a great dessert for summer gatherings or family barbecues, complementing savory dishes perfectly.
Storage & Reheating
Store any leftover peach pie in the refrigerator, covered with plastic wrap or aluminum foil, to keep it fresh for up to four days. For longer storage, consider freezing individual slices. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Georgia Peach Pie contains roughly 291 calories, with 1g protein, 4g carbohydrates, and 30g fat. Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches for this pie?
Yes, frozen peaches can be used in place of fresh ones. Just make sure to thaw and drain them well to remove excess moisture, which can make your pie soggy. You may also need to adjust the sugar based on the sweetness of the frozen fruit.
How can I prevent the crust from getting soggy?
To prevent a soggy crust, consider pre-baking the bottom crust for 10-15 minutes before adding the peach filling. Additionally, using a thickener like cornstarch or tapioca can help absorb excess moisture from the peaches.
What if I don’t have a 10-inch pie pan?
If you don't have a 10-inch pie pan, you can use a 9-inch pan, but be cautious of overfilling. Alternatively, you can make mini pies using muffin tins for single servings, adjusting baking time accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).