I've heard that the best peach pie is from the South. Any great recipes to confirm or refute that claim?

Answer 1

After a lengthy discussion with my mother, we only make peach cobbler and fried peach pie. We called my sister who is native to Georgia~she claims that peach pie MUST be fried. Therefore, I am providing you with this lengthy recipe for our fried peach pies. It is worth the trouble and definitely the pinnacle in Southern Peach Pies.

Fried Peach Pies~~
Pastry:
3 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco or other good vegetable shortening
1 egg, lightly beaten
1/4 cup cold water
1 teaspoon white vinegar
Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.

Peach Filling:
3 cups peaches
1-1/2 cups water
6 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
On very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly. Stir in the sugar and spices. This step may be done in advance and refrigerated; however, warm up the fruit (microwave is fine) enough to take the chill off and make it workable before filling your pies.
Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles do not have to be perfect, and ragged edges are okay.

Put 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger), and then fold over the dough, making the familiar half-moon-shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and any holes in the dough are crimped.
To deep-fry, heat the oil in a deep pan with steep sides or a deep-fryer. Carefully lower the pies into the oil, one at a time, and fry until golden brown, 3 to 4 minutes. You don't have to worry about cooking the filling since it's already cooked. The frying process merely cooks the dough.

Answer 2

This recipe will make you look like you been making them your whole life!

Georgia Peach Pie Recipe

Crust
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter
Filling
8 peaches, peeled, 1-inch slices
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons lemon juice, freshly squeezed
1 teaspoon lemons, rind of, grated
2 tablespoons milk

10 servings 1 pie

1 hour 20 minutes 30 mins prep

Prepare Crust: In large bowl, combine 2 cups flour and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Sprinkle 5 to 6 tablespoon cold water, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly.
When mixture forms ball, knead gently 2 or 3 times.
Divide dough in half.
On lightly floured surface, roll out half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang.
Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.
Heat oven to 375°F.
Prepare filling: In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice, and grated peel; toss well.
Pour filling into prepared crust.
Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang.
Dampen overhang lightly with water; turn up over ends of strips and seal.
Flute edge decoratively.
Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown.

Answer 3

Halton's recipe looks great to me!

Yes, peach pie (and cobbler) are southern creations.

Enjoy

Answer 4

i heard georgia peaches are the best peaches out there so its probably true