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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Can't post pie recipes without a good Georgia Peach Recipe. Southern all the Way and Great! Ingredients:
crust |
1 10-inch classic crisco double crust |
filling |
1 can 29-ounce yellow cling peaches in heavy syrup, 3 tablespoons liquid reserved |
3 tablespoons cornstarch |
1 cup sugar, divided |
3 eggs |
1/3 cup buttermilk |
1/2 cup butter, melted |
1 teaspoon vanilla extract |
glaze |
2 tablespoons butter or margarine, melted |
sugar |
Directions:
1. 1. Prepare crust (see Classic Crisco Pie Crust recipe) and press bottom crust into 10-inch pie plate. Do not bake.
2. 2. Heat oven to 400ºF.
3. Filling:
4. 1. Drain peaches, reserving 3 tablespoons syrup; set aside. Cut peaches into chunks. Place in a large mixing bowl.
5. 2. In a small bowl combine cornstarch and 3 tablespoons sugar; add reserved peach syrup, remaining sugar, eggs and buttermilk. Mix well.
6. 3. Stir in melted butter and vanilla extract; pour mixture over peaches. Stir until peaches are coated.
7. 4. Pour filling into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape.
8. Glaze:
9. 1. Brush crust with melted butter. Sprinkle with sugar.
10. 2. Bake 30-40 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
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