Georgia Pie

Name: Georgia Pie
Prep time: 25 min
Total time: 85 min
Yield: 1 pie
Ingredients: ½ cup pecan halves; 1 single pie crust; 6–8 large, ripe peaches, peeled and sliced (approximately 6 cups); 1 cup granulated sugar; 3 tablespoons cornstarch *(can reduce by 1 tablespoon if peaches are dry)*; ⅛ teaspoon nutmeg; Pinch of mace; 1–2 tablespoons butter

dessert~1 hr 25 minfrom the kitchen of From the Kitchen of: [blank — no name filled in]Phoebe Butler’s recipe box

pecan · pie crust · peach · sugar · cornstarch · nutmeg · mace · butter

· tap the card to flip it ·

25 min active · 1 hr 25 min total · 1 pie (times estimated)

Ingredients

½ cup pecan halves
1 single pie crust
6–8 large, ripe peaches, peeled and sliced (approximately 6 cups)
1 cup granulated sugar
3 tablespoons cornstarch *(can reduce by 1 tablespoon if peaches are dry)*
⅛ teaspoon nutmeg
Pinch of mace
1–2 tablespoons butter

Steps

Preheat oven to 300°F.
Spread pecan halves on a baking sheet and toast for 10 minutes. Remove and chop into pieces.
Line a pie pan with the crust and chill while prepping the filling.
Combine the peach slices, cornstarch, and spices (sugar, nutmeg, mace) in a large bowl.
Pile the filling into the chilled crust, mounding it slightly in the center.
Sprinkle the chopped toasted pecans over the filling.
Dot the fruit with 1–2 tablespoons of butter.
Increase oven temperature to 350°F and bake. (Baking time not specified on card.)