Recipe

Georgia Peach Pot Pies Recipe

Add Step-by-Step Photos	Quaziefly / All my dishes 1 month, 2 weeks ago Life is peachy Prep:30m Cook:45m Servings:6	Quaziefly
	peach pot pie

Does this look good? Yeah! / Nope

Fans

lasaf

peetabear

choclytcan

wynnebaer

momo_55gra

dione73

coldfan01

hungrybear

midgelet

spinach194

Ingredients

Dough:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 stick (4 oz.) cold unsalted butter

1/3 cup, cold whole milk

Filling:

3/4 cups, plus 2 tablespoons sugar

2 tablespoons cornstarch

1 tablespoon quick cooking tapioca

1/4 teaspoon, plus 3/4 teaspoon ground ginger

1/4 teaspoon cinnamon

6 cups peeled, sliced (3/8" thick) Georgia peaches

1 tablespoon unsalted butter, melted

Georgia Peach Custard Ice Cream (optional)

Directions

Dough:

In medium bowl mix flour, baking powder and salt. Cut butter into flour with pastry blender until mixture resembles coarse meal. Drizzle milk evenly over flour mixture until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 2 – 3 times. Do not over work dough. Refrigerate until ready to use.

Filling:

Preheat oven to 450° F. In large bowl whisk together 3/4 cup sugar, corn starch, tapioca, 1/4 teaspoon ginger and cinnamon. Add peaches and toss gently to coat. Lightly butter the inside rim of six (1-1/2 cups) ovenproof ramekins or baking cups. In small bowl, combine remaining 2 tablespoons sugar and 3/4 teaspoon sugar.

Roll out dough 1/8" thick. Cut out six rounds 1/2" larger than ramekins. Cut small decorative shapes from the dough scraps for appliqués if desired.

Stir the peaches and spoon them and their juice evenly into the ramekins making each about 3/4 full. Place one round dough over each ramekin, tucking the excess inside the rim. Press dough gently to adhere to the rim.

Brush top of dough with melted butter. If using, place appliqués on top and brush again with butter. Sprinkle the top of each with about 1 teaspoon of the ginger sugar. Using the tip of a sharp knife, slice several vents in the dough.

Place ramekins on a baking sheet making sure they don't touch one another. Bake for 20 minutes, then lower temperature to 350° F and bake for 15 minutes longer or until tops are nicely browned and the filling is bubbling. Cool before serving. Serve warm with Georgia Peach Custard Ice Cream.

Makes 6 (1-1/2 cups) servings.

Recent Gawkers

gigilove

captnjac

dilemma

johnald

clbacon

spinach1

lasaf

peetabea

ttaaccoo

prieel

sweetthi

choclytc

Not quite what you're looking for? See more Side Dishes / Misc

Or see more just like this

Comments

midgelet 1 month, 2 weeks ago said:
Wow, peachy good!

texaswomyn 1 month, 2 weeks ago said:
This looks delicious. Is the 1 quart whole milk accurate? I didn't see in the recipe where it was used.

momo_55grandma 1 month, 2 weeks ago said:
Luv peachy pie delicous thanks! high5

dione73 1 month, 2 weeks ago said:
Sounds delicious thanks!

hungrybear 1 month, 2 weeks ago said:
Very nice

wynnebaer 1 month, 2 weeks ago said:
Husband will love this one....Thanks.

texaswomyn 1 month, 2 weeks ago said:
Quaziefly, thanks for the quick response. I guess I didn't ask my question very well. In the dough ingredients list it says "3/4 cup cold, whole milk 1 quart whole milk". 3/4 cup sounds about right, but is the additional quart correct? Thanks.

peetabear 1 month, 2 weeks ago said:
The filling sounds sooo good... and they look very appetizing..

spinach1948 1 month, 2 weeks ago said:
Delicious.
Hi 5.
ED

Add a Comment