Georgia Peach Pie
Makes 1 (9-inch) pie
  • 3 pounds fresh peaches, peeled, pitted, and sliced
  • 1 cup (200 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 lemon, zested and juiced
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ recipe Our Favorite Piecrust
  • 1 tablespoon (8 grams) cornstarch
  • 2 tablespoons low-sugar fruit pectin
  • 1 teaspoon grated fresh nutmeg
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Browned Butter Pecan Streusel (recipe follows)
  1. In a large bowl, toss together peaches, 1 cup (200 grams) sugar, lemon zest and juice, and salt. Let stand for 30 minutes.
  2. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Reroll scraps, and use a decorative cutter to cut shapes. Place on outer edge of piecrust. Freeze for 30 minutes.
  3. Transfer 1 cup peach mixture to a small bowl, and mash with a fork. Strain remaining peach mixture through a colander into another large bowl. Reserve ½ cup peach liquid; discard remainder. Return drained peaches to large bowl, and toss with cornstarch.
  4. Preheat oven to 400°F.
  5. In a small skillet, whisk together reserved ½ cup peach liquid, pectin, nutmeg, vanilla bean seeds, and remaining 2 tablespoons (24 grams) sugar. Cook over medium heat until pectin dissolves and mixture is thickens slightly, 3 to 4 minutes.
  6. Toss together peach mixture and reserved 1 cup mashed peaches; pour into prepared crust. Drizzle with pectin mixture. Top with Browned Butter Pecan Streusel. Place pie on a baking sheet.
  7. Bake for 20 minutes. Reduce oven temperature to 375°F, and cover pie loosely with foil. Bake until golden brown and bubbly, 30 to 35 minutes more.
Recipe by Bake from Scratch at