My daughter, Georgia, celebrated her one year birthday last Saturday on “PiDay” which is 3.14.15. To honor her big day, I had a family party at Gino’s East to have pizza (“pie”) and made my peach pie in lieu of the traditional birthday cake. I make this dessert most often in the summer when the peaches are juicy, sweet, and in season, but you can always use frozen peaches if you are making this out of season. Be sure to let the peaches thaw before you start the recipe. To make this dessert easily, I cheated and used Pillsbury pie crust. In the summer I like to serve this at room temperature with a large scoop of vanilla ice-cream on top. Save this recipe-it’s a good one!
Georgia Peach Pie
1 package Pillsbury refrigerated pie crust
5 cups peaches
1 1/2 tsp. fresh lemon juice
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour
1/2 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. butter, cut into small pieces
Directions: Preheat oven to 425 degrees. Fit one pie crust into a 9 inch pie plate according to the package directions. Place the peaches in a big bowl. Add in lemon juice and toss to coat. Add sugar, brown sugar, flour, cinnamon, and salt and mix together with the peaches. Spoon the filling mixture into the pie crust. Dot the top with butter pieces. Top with second pie crust. Fold the edges over and crimp. Cut slits in the crust for steam to escape. Bake for 15 minutes. Take the pie out and cover the edges with foil to prevent over browning of the edges. Place back in the oven and cook 25-30 minutes longer until the crust is golden brown. Let the pie cool before serving.
From Southern Living Best Desserts magazine (2010)