Georgia Peach Delight

Ingredients

• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 6-8 tablespoons ice water 6-8 tablespoons ice water
• 6 cups (900g) fresh peaches, peeled and sliced 6 cups (900g) fresh peaches, peeled and sliced
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• ¼ cup (30g) all-purpose flour ¼ cup (30g) all-purpose flour
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Optional: powdered sugar for dusting Optional: powdered sugar for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 190°C (375°F).
4. 4.
   In a separate bowl, combine the sliced peaches, granulated sugar, all-purpose flour, lemon juice, and vanilla extract. Gently toss until the peaches are coated.
5. 5.
   Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and trim any excess.
6. 6.
   Pour the peach filling into the pie crust.
7. 7.
   Roll out the second disc of dough and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie with the whole rolled-out dough and cut slits to allow steam to escape.
8. 8.
   Brush the top crust with the beaten egg wash.
9. 9.
   Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. 10.
    Remove the pie from the oven and allow it to cool for at least 2 hours before serving. Dust with powdered sugar, if desired.

Treat your ingredients with care...

• Peaches — Choose ripe and juicy peaches for the best flavor. If the peaches are not fully ripe, place them in a paper bag at room temperature for a day or two to ripen.
• Butter — Make sure the butter is cold and cubed before incorporating it into the dough. This will help create a flaky crust.
• Lemon juice — The lemon juice adds a tangy brightness to the peach filling. Adjust the amount according to your preference for acidity.

Tips & Tricks

• To prevent the bottom crust from becoming soggy, pre-bake it for 10 minutes before adding the peach filling.
• For an extra touch of flavor, sprinkle cinnamon or nutmeg over the peach filling before adding the top crust.
• If the edges of the pie crust start to brown too quickly, cover them with aluminum foil to prevent burning.
• Serve the pie warm with a scoop of vanilla ice cream for a delicious contrast of temperatures and textures.
• Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Georgia Peach Delight warm or at room temperature. For an extra special touch, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation of the Georgia Peach Delight, dust the top crust with powdered sugar just before serving. This will add a touch of elegance and make the pie even more visually appealing.