Georgia is the “Peach State,” but, did you know that South Carolina actually produces more peaches than our neighbor?
During a normal year, South Carolina grows 60,000 tons of peaches. Georgia produces about half of that. Driving down our rural roads, you will see signs of local farmers selling peaches. And they are good. So, what is the most delicious way to consume this pitted perfection of nature? The peach pie, of course! And below is a recipe that will support our South Carolina peach farmers and leave you wanting one more slice.
- Frozen Pie Crusts
- 5 Cups Fresh Peaches
- 1 Cup White Sugar
- ½ Cup Brown Sugar
- ½ cup All-purpose Flour
- 1 Egg
- 2 Tablespoons butter
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Salt
- 2 tablespoons Lemon Juice
- ¼ Teaspoon Vanilla Extract
- Peel and slice peaches.
- Drain the excess juice by laying them in a colander for 30 minutes.
- Place the bottom pie crust in your pie pan.
- Refrigerate until you’re ready to add your filling.
- Whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
- Add peaches to the dry ingredients on top and toss them together.
- Add the lemon juice and vanilla extract and mix again.
- Pour filling into prepared pie pan.
- Layer the top crust over the pie and crimp the edges to seal.
- Mix the egg yolk with the water to make your egg wash.
- Brush it across the top of the pie crust.
- Sprinkle granulated sugar on the top.
- Bake for about 40-50 minutes until the filling is bubbly and the bottom crust is golden brown.
- Cool at least 20 minutes.