Last year our family spent a weekend in our traditional vacation spot at Indian Springs State Park. On our way home, we stopped to buy some authentic Georgia peaches and pecans. Of course, they were promptly put to use in a pie!
If you have the option, go with Georgia peaches and pecans! It tasted so much better just knowing they were not shipped from halfway across the country.
The peaches were so fragrant and fresh!
We had made peach pie before, but this took it to a whole new level. The marriage of these two elements was a match made in heaven.
After peeling and slicing all the peaches, we cooked them with sugar on the stovetop for about 10 minutes. I think we added a little cornstarch to thicken it up too.
Meanwhile, we readied some of our yummy pecans! First, we toasted them in the oven for a few minutes to bring out the flavor, then we separated chopped them up and divided them into the correct portions. Then, we made the pie crust and spread some pecans in the bottom.
We also made this interesting mixture out of an egg, brown sugar, Karo syrup, vanilla, and salt. The original recipe called for some peach syrup too, but we went without and it tasted just fine. Anyway, that gets drizzled over the pecans at the bottom of the crust.
Next, add ¾ cups of the pecans as well as the remaining egg/sugar mixture to the peaches. Doesn't this look delectable?!
Then pour it into the crust, over the pecans!
Finally comes the crumb topping to cover the peaches. This is made of flour, brown sugar, butter, and more pecans. Just spread it evenly over the top with the peaches peeking out a little.
And when it comes out of the oven, you will have a fragrant delicacy that will become a family favorite!
As I said before, using authentic Georgia peaches and pecans really made a difference. It tasted so fresh!
We let ours cool for 2 hours, and look how cleanly it sliced!
This was one of our family’s favorite pies from our four years (and counting) of making a pie every month.
Georgia Peach Pecan Pie (recipe from Food So Good Mall)
3 large ripe peaches, peeled and thinly sliced
¼ cup sugar
¼ tsp. cinnamon
1/8 tsp. ground cloves
1 egg, beaten
¼ cup brown sugar, packed
1/8 cup dark Karo syrup
¾ T. butter, softened
½ tsp. vanilla
¼ tsp. salt
1 (9-inch) pie crust
½ cup pecans, chopped
¾ cup pecan halves
NUT CRUMB TOPPING:
¼ cup flour
¼ cup brown sugar
2 T. soft butter
½ cup coarsely chopped pecans
- Preheat oven to 350 degrees.
- In a large saucepan, cook peaches and sugar (no water) over medium heat until they are soft and thick (this will take a little time). If necessary, add a little cornstarch to thicken.
- Stir in cinnamon and cloves. Set aside the mixture to cool.
- In a medium bowl, combine egg, brown sugar, Karo syrup, vanilla, and salt. Set aside.
- Cover the bottom of the pie shell evenly with chopped pecans. Spoon over them enough of the egg/sugar mixture to coat the pecans.
- Add pecan halves and peaches to the remaining egg/sugar mixture and mix well. Spoon equal portions onto the top of the pie.
- For nut crumb topping, combine flour and brown sugar. Work in soft butter until crumbly; add coarse chopped pecans. Sprinkle over pie.
- Bake for 45 minutes, or until the pie is golden brown. Cool about 2 hours before serving.