Georgia Peach Pie
This is THE peach pie - featuring Georgia's world-famous peaches in a unique pecan crust that's pure Southern indulgence. The Peach State's prized fruit shines in this beloved recipe that's been perfected by generations of Georgia bakers.
Equipment Needed
- 🥧 9-inch pie dish
- 🥣 Large mixing bowls
- 🔧 Food processor
- 🔪 Sharp paring knife
- 🍳 Large pot for blanching
- 🧊 Ice bath
Instructions
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1
Make the Pecan Crust
In a food processor, pulse flour, ground pecans, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse briefly. Add ice water 1 tablespoon at a time until dough just comes together. Press into a disk, wrap, and chill for 1 hour.
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2
Prepare the Georgia Peaches
Bring a large pot of water to boil. Score an X on the bottom of each peach. Blanch for 30-45 seconds, then transfer to an ice bath. The skins will slip off easily. Slice peaches into 1/2-inch wedges, discarding pits. Georgia freestone peaches work best - the pit separates easily from the flesh.
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3
Season the Filling
Toss peach slices with sugar, cornstarch, lemon juice, vanilla, almond extract, cinnamon, nutmeg, and salt. Georgia peaches are exceptionally sweet, so taste and adjust sugar if needed. Let macerate for 20 minutes.
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4
Make the Streusel
Combine flour, chopped pecans, brown sugar, and cinnamon. Cut in cold butter until mixture forms coarse, clumpy crumbs. The pecan pieces should remain visible. Refrigerate until needed.
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5
Roll and Fit the Crust
Preheat oven to 400°F (200°C). Roll the pecan dough between two sheets of parchment paper to a 12-inch circle (the dough is delicate). Peel off top parchment, flip into a 9-inch pie dish, and peel off remaining parchment. Press into dish and trim edges. Crimp decoratively.
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6
Fill the Pie
Arrange the peach slices in the crust, layering them in concentric circles for a beautiful presentation. Pour any accumulated juices over top. Dot with butter pieces.
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7
Add the Streusel
Sprinkle the pecan streusel evenly over the peaches. Don't pack it down - you want it loose and crumbly for maximum crunch.
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8
Bake
Place pie on a baking sheet. Bake at 400°F for 20 minutes. Reduce to 375°F (190°C) and bake 35-45 more minutes until streusel is golden brown and filling bubbles thickly. Shield the crust edges with foil if browning too quickly.
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9
Cool
Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set. The pecan crust is more delicate than traditional crust, so handle carefully.
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10
Serve Southern Style
Serve warm or at room temperature with a generous scoop of vanilla ice cream or fresh whipped cream. For extra indulgence, drizzle with warm caramel sauce.
Tips & Variations
- Georgia Peach Varieties: Look for Elberta, Freestone, or Georgia Belle peaches from mid-May through August. Visit orchards in Fort Valley, Perry, or Byron - the heart of Georgia peach country. Freestone varieties are easiest to pit.
- Georgia Pecans: Use fresh Georgia pecans for the crust and streusel. Albany, Georgia is known as the "Pecan Capital of the World." Fresh pecans should smell sweet, not bitter or rancid.
- Pecan Crust Tips: The pecan crust is more delicate than traditional crust. If it cracks while transferring, simply press it back together in the dish - no one will know. Chill thoroughly before rolling.
- Almond Extract Secret: The almond extract enhances peach flavor - they're related fruits! It's a common Southern baker's secret. Don't skip it, but don't add more than specified or it will overpower.
- Lattice Option: For a showstopping presentation, make a double batch of the pecan crust and create a lattice top instead of streusel. Brush with egg wash for a golden finish.
- Bourbon Peach Variation: For an adult version, toss the peaches with 2 tablespoons of good bourbon before adding other filling ingredients. The bourbon caramelizes beautifully during baking.