Friday, July 30, 2010

Grenville’s Peach Pie

Belle-of-Georgia-Peach treeVeggies are not the only things that Grenville grew this season . Last week, he harvested peaches from the  dwarf Georgia Belle peach tree planted 3 years ago. Last year, we had a few peaches – enough for a small peach cobbler. This year’s harvest produced enough for a deep dish fresh peach pie. The peaches were small in size, but so sweet in taste.

Grenville’s peach pie that topped off our dinner of freshly made gazpacho. Sorry, you couldn’t be here to enjoy either the soup or the pie., but here’s the pie recipe. And, we know it’s not the same as enjoying a warm slice topped with vanilla bean ice cream. But, if you let us know when you plan to visit, Grenville can bake another one. Of course, you’ll have to wait until next year’s harvest.

Grenville’s Peach Pie

This recipe is adapted from The Old Farmer’s Almanac Best Home Baking cookbook with some TLC preparation by Grenville.

P1010857 Boil peaches to soften skin for easy removal. Grenville will tell you this is not an easy task – peach pits DO get HOT.


  • Prepare pastry for a double crust 9-inch pie or open a box of Pillsbury® refrigerated pie crusts, like we do.
  • ¾ C sugarP1010861
  • 3 tbsp flour
  • ¼ - ½ tsp ground cinnamon
  • Dash of salt
  • 4 C peeled and sliced peaches (skin peaches)
  • 2 tbsp butter
  1. Preheat oven to 400°F. Line a deep dish pie plate with a crust.
  2. Stir together sugar, flour, cinnamon and salt. Add peaches and toss gently to coat.
  3. Pour into bottom crust and dot with butter.
  4. Top with either a plain or lattice crust.
  5. Sprinkle in a little more sugar and cinnamon – on top too.
  6. Bake  40 - 45 minutes or until filling is bubbly and peaches are tender.




Serve warm with vanilla bean ice cream or whipped cream.
Got milk?  This dessert tastes great with a cold glass of milk

Enjoy ! (we did)

Peachy GA Facts

  • The first peaches were planted in the state in the eighteenth century, and the first commercial production occurred in the mid-nineteenth century.
  • Georgia ranks 3rd nationally in acreage devoted to peaches with more than 15,000 acres and in production behind California and South Carolina.
  • The Belle of Georgia peach, also called the Georgia Belle peach, was named after Mrs. Belle Hall of Ft. Valley, Georgia.
  • Samuel Henry Rumph, a Marshallville peach grower, discovered a new peach variety in 1870, which he named Elberta for his wife. The Elberta peach was the leading Georgia peach until 1960. Newer varieties, the J. H. Hale and Belle of Georgia, replaced the Elberta in commercial use.
  • Rumph is considered the father of the Georgia Peach Industry due to his use of refrigerated rail cars for rapid shipments to northern markets on a large scale.
  • There is no significant processing of peaches in Georgia. Nearly all peaches grown there are sold in the wholesale fresh market, with a small percentage sold at roadside markets.
  • Augusta National Golf Club, home to the annual Masters Tournament is the former site of Fruitland Nurseries. This 365-acre site was the old Berckmans nursery, which introduced  fruits, including peaches, for statewide distribution.


OldBikeRider said...

Hey, we had peach pie with vanilla frozen yogurt for desert tonight. Not home made or home grown, but good none-the-less. I'll make a note to come last week of July next year!

edifice rex said...

Yum-O!! that looks great!!

The cottage by the Cranelake said...

It´s a bit to tough here for peaches. I´ve tried with several trees and they just die after a year or two. I did have a nectarine tree for almost nine years though. I sowed it and last spring it flowered. This winter it frooze to death. One of the coldest winters in many, many years.

Pech pie isn´t that common over here, but I love it :-) :-)
Have a great day now!

Anonymous said...

Forget the boiling part and get out your pealer if the peaches are still nice and firm. Much easier and quicker.
A little Hot Fudge on the Vanilla Bean is a good option too!!!!! But that is always a good option.

Beatrice P. Boyd said...

Christer, when we make another peach pie next year, you are most welcome to come for dessert. OK so it's a long way, but the pie is THAT good so well worth the trip.

Elaine said...

Mmm, mmm, mmm! I love fresh peaches and that peach pie looks wonderful. We can't grow peaches here, and what we get at the grocery store is always questionable. It just can't compare to nice fresh ones. When I was still working there was a farmer who brought up a van load from Washington and went around to all the offices in town and sold them. I always got a case and they were delicious. Oh, my, I think now I'm going to have to take a chance at the grocery store again....

Beatrice P. Boyd said...

Yes, Elaine, this pie was very good and Grenville's very first peach pie, which made it extra-special. He's done apple pies before (using store bought apples) so baking with his home-grown peaches was a real treat. You are so right about fresh ones being the best, but we've used store bought vs. canned (NOT) when these are not available. Next season if you are in the area, we'll save you a piece of fresh peach pie - end of July is harvert time.

Elaine said...

Darn, the timing is wrong! As tempting as that pie is, we really find it hard to travel out of Alaska during the summer. With all the daylight and sun and activities, our summers are just too nice to miss.

Beatrice P. Boyd said...

We understand, Elaine, winter will be there (and here) soon enough so gotta catch the sun (and daylight) when you can!

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