How To make Georgia Peach Cream Pie

Georgia Peach Cobbler

One of the most popular desserts of the south!
Perfect ending for any summertime meal.

If you'd like a copy of the recipe, send us an email and we'd be happy to send it to you. Cookingwithpinehurst@gmail.com

Hope you enjoy!!!

IG @affairsbypinehurstcatering

Episode 133: Southern Peach Pie ????????

Hello my Friends!

Are you a fan of Peaches and Pie? You will love this Peach Pie it is bursting with Peach Goodness and it’s so Flavorful! Another great Dessert Addition to your Thanksgiving Dinner!

4 1/2 cups sliced peaches (fresh or frozen)
1/2 cup white sugar
1/2 cup packed light brown sugar
3 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp salt
1 tbsp unsalted butter
1 tsp lemon extract
2 (9 inch) pie crusts, homemade or refrigerated

Cook’s Note: Optional, you can add pats of butter, a dusting of sugar, and brush with egg wash on top of the crust.


Ellen’s Homemade Buttery Pie Crust Video:

In a large bowl, add peaches and both sugars; toss gently. Cover and let stand for 11/2- 2 hours. Line a 9-in. pie plate with bottom crust; trim even with edge. Set aside. Drain peaches, reserving juice. In a large pot or small saucepan, add cornstarch, spices, and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon extract and butter. Gently fold in peaches. Pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 450° for 25 minutes. Remove foil. Reduce temperature to 350°; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Serve with Vanilla Ice Cream or Whipped Cream.

For More Pie Recipes, check out my

Southern Peach Cobbler:

Southern Apple Pie:

Sugar Creme Pie:

Old Fashioned Coconut Creme Pie:

Lemon Ice Box Pie:

Pecan Pie:

Buttermilk Pie:

Previous Video

Homemade Jellied Cranberry Sauce:

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Ingredients:

*Peaches 2 ( 6LBS. CANS)
This is for a 9x13 Deep Dish, If you're Baking using a Regular 9x13 Baking Dish then use only 5-6 (15 oz cans).

*Light Brown Sugar (1 Cup)
*White Granulated Sugar (4 1/2 Cups)
*Nutmeg (2-3 Tablespoons)
*Pre-Mixed Cinnamon & Sugar Mixture (3 Tablespoons)
*Ground Cinnamon (1 Tablespoon)
*2 Sticks of Salted Butter (Reserve 1 Stick of Salted Butter to melt, to add to your Peach Cobbler for a Beautiful & Golden Crust).
*Baker's Joy Baking Non-Stick Spray
*9 X13 Deep Dish Baking Pan
*Pastry Baking Brush
*Pillsbury Pet*Ritz Pie Crust Regular (5 packs)

Directions:
In a very large cooking pot on Medium High (#5 if you're using an Electric Stove) , add your peaches. Remember to cut your peaches in 1/2, that's if you don't want to add the whole sliced peaches to your Homemade GA Southern Peach Cobbler. Next let's add our 2 1/2 cups of White Granulated Sugar, along w/ our 1- cup of Light Brown Sugar. And cook on Medium-High until our Peaches begin to come to a small simmer. Once we notice that our Peaches are simmering, let's add our 1- Stick of Salted Butter. Mix extremely well, & after our butter has melted into our peaches let's have our (clean tasting spoon 0n the side) to taste now. Ok if our peaches are lightly sweet-en (have become sweet) let's now add our final 2 1/2 cups of Sugar. Stir well, taste & turn off our stove.

Next let's begin to pre-pare our Pillsbury Pie Crust by cutting them in strips just as you've seen me do in my video. For each layer of your pie crust remember to sprinkle a little of our Pre-Mixed Cinnamon & Sugar, & also don't forget to sprinkle w/ our Nutmeg as well.

Finally, don't forget to butter each layer of our Pie Crust for our Golden & Buttery and Flaky Pie Crust for our Peach Cobbler.

Happy Cooking & Eating,
Love Cousin, Angela

Peach Pie

Here is a great recipe my mother and my aunts use to make during the summer when peaches were in season - Peach Pie. It doesn't get any better.

FRESH PEACH PIE (FROM PEACH TO PIE) EPISODE;59

Well it's time to pick peaches from the tree.
You know what that means.
Fresh Baked Peach dishes.
This recipe here will show you how to
prevent a soggy bottom crust pie.


INGREDIENTS:
3 LBS FRESH PEACHES, PEELED AND SLICED
1 C. WHITE SUGAR (DIVIDED)
1/8 ~1/4 TSP SALT. (PINCH)
1/4 C. FLOUR (ALL PURPOSE)
1 TSP. LEMON JUICE.
1 TSP. CINNAMON (VIDEO HAS MORE 1 TBS.) I LOVE CINNAMON.
1 PASTRY 10 INCH DOUBLE CRUST PIE.
1 1/2 TBS. BUTTER CUT INTO TINY PIECES (FOR TOP OF FILLING)
HEAVY WHIPPING CREAM.
1 TBS WHITE SUGAR, OR TO TASTE (TOP OF CRUST)

(MORE INFO TO COME)

Peach cobbler ???? #shorts

Ingredients

- 10-12 peaches, peeled and sliced
- 100g sugar
- Juice of 1 lemon
- 1 tbsp cornflour
- 200g plain flour
- 80g brown sugar
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- Pinch salt
- 100g unsalted butter
- 125g sour cream
- Ice cream to serve

Method

1. Start by placing the sliced peaches into a skillet (or fry pan that can go into the oven).
2. Add the lemon juice and 100g sugar, stir and set aside.
3. For the batter, mix flour, brown sugar, baking powder, bicarb soda and a pinch of salt.
4. Then, mix in the butter until you get a sandy consistency.
5. Mix through the sour cream and set aside.
6. Place the peaches on the heat and cook for 5 minutes or until they start to soften.
7. Stir through the cornflour and take off the heat.
8. Place the batter evenly on top of the peaches.
9. Place the whole skillet into a 200°c oven and cook for 20-25 minutes or until golden brown.
10. Serve with ice cream and enjoy!