Georgia Peach Pie

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Quick Bite

Georgia peach pie is a buttery fruit pie packed with ripe peaches, a little sugar, and just enough spice to make the fruit shine. It is summer in a crust.

History

Peach pie itself does not have one inventor. Fruit pies came to America through European baking traditions, and Southern cooks adapted them to whatever fruit was abundant. In Georgia, that meant peaches, fragrant, juicy, and ready to drip down your wrist in the middle of summer.

Georgia’s peach reputation grew especially strong after the Civil War, when commercial peach farming expanded. Samuel H. Rumph, a middle Georgia grower, helped transform the industry with the Elberta peach, a variety that shipped better than earlier peaches and helped Georgia peaches travel farther.

That shipping success helped build Georgia’s “Peach State” identity. Even though Georgia is not always the nation’s largest peach producer, peaches became part of the state’s image, language, festivals, roadside stands, and dessert menus.

A great Georgia peach pie should not bury the fruit. The crust should be flaky, the filling should be juicy but sliceable, and the flavor should taste like peaches first: not sugar, not cinnamon, not thickener, but peaches.

Fun Facts

• Georgia’s peach identity is so strong that “Peach State” stuck even though other states often grow more peaches by volume.
• Peach pie is best when the fruit is ripe enough to smell before you cut it.
• A scoop of vanilla ice cream on warm peach pie is not required, but it feels emotionally correct.

Where to Try

Southern Baked Pie Company Georgia locations
Look for their Georgia Peach Pie or Georgia Peach Crumble during summer peach season.

Crave Pie Studio Duluth, Georgia
A metro Atlanta pie shop known for seasonal fruit pies, including peach flavors when peaches are at their best.

Pie Bar Woodstock and Marietta, Georgia
A cozy Georgia pie shop with seasonal fruit pies and a following for peach crumble-style pies.

Recipe

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Georgia Peach Pie Makes: 1 9-inch pie Servings: 8 Prep: 30 minutes Bake: 55–65 minutes Difficulty: Medium Style: Southern Fruit Pie

Ingredients

For the pie

• 2 pie crusts, homemade or store-bought
• 6 cups peeled, sliced ripe peaches
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¼ teaspoon kosher salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten with 1 tablespoon water
• Coarse sugar, optional

Instructions

1. Preheat the oven: Heat the oven to 400°F.
2. Prepare the crust: Place one pie crust into a 9-inch pie plate.
3. Chill while you prepare the filling.
4. Make the filling: In a large bowl, combine the peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt.
5. Let the filling sit for 10 minutes.
6. Stir again.
7. Fill the pie: Spoon the peach filling into the chilled crust.
8. Dot the top with butter.
9. Add the top crust: Add the top crust.
10. Make a lattice if you like, or place the whole crust over the pie and cut vents in the top.
11. Finish the crust: Brush with egg wash.
12. Sprinkle with coarse sugar if using.
13. Bake: Bake for 20 minutes at 400°F.
14. Reduce the heat to 350°F.
15. Bake for 35–45 minutes more, until the crust is golden and the filling bubbles.
16. Cool: Cool for at least 3 hours before slicing so the filling can set.

Traditional note: To make it more traditional, use fresh Georgia peaches in season, peel them by blanching, make the crust from scratch, and go easy on the spices. The peaches should be the star.

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