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Two famous Georgia crops, peaches and pecans, share the spotlight in this simple open-faced pie.
Perfect for: Summertime celebrations: cookouts, picnics, family gatherings.
Make and take: Bake and cool to room temperature, then wrap tightly in plastic. Serve as is or with sweetened whipped cream or vanilla ice cream.
Made famous by: Betty and Del DeBaryshe of Marietta, who say they like the simple elegance of this baked dessert that they created. The couple has self-published a cookbook, "Playtime in the Kitchen." It's available for $15 by e-mailing them at email@example.com.
Tester's note: Before sprinkling the top with pecans, you can also dot the fruit with 1 or 2 tablespoons of butter to enhance the flavor. Fruit varies in sweetness and juiciness, so feel free to reduce the sugar by 1/4 cup if the peaches are exceptionally sweet, or to reduce the cornstarch by 1 tablespoon if the peaches are a little dry.
Hands on time: 20 minutes Total time: 1 hour and 30 minutes Serves: 8
1/2 cup pecan halves
Dough for a single pie crust
6-8 large, ripe, Georgia peaches, peeled and sliced (about 6 cups)
1 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon nutmeg
In the meantime, roll out the crust and line a 10-inch pie pan; crimp the edges. Chill while preparing the filling.
In a large bowl, combine the peach slices, sugar, cornstarch, nutmeg and mace. Pour into the pie shell, mounding slightly in the center. Sprinkle the pecans over the peaches. Bake the pie until the crust is browned and the fruit is soft, about 35 minutes. Cool 30 minutes or more before serving.