Georgia Peach Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 pastry for double-crust pie, for 9-inch pie pan
- 118.29 ml sugar
- 118.29 ml light brown sugar, firmly packed
- 44.37 ml quick-cooking tapioca
- 0.61 ml salt
- 1182.95 ml fresh peaches, peeled, sliced
- 0.61 ml almond extract
- 14.79 ml butter, cold
directions
- Fit pastry in bottom of pie pan.
- Combine sugar, brown sugar, tapioca and salt in a large mixing bowl.
- Add peaches and toss gently to coat.
- Sprinkle on almond extract; stir.
- Pour peach mixture into pastry shell; dot with butter.
- Place remaining pie crust over filling.
- Trim edges; seal and flute.
- Cut slits in top crust. (Top crust may be brushed with milk and sprinkled with sugar.).
- Bake at 450 degrees Fahrenheit for 10 minutes.
- Reduce heat to 375 degrees Fahrenheit.
- Bake for 40 minutes or until crust is golden brown.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!