The Little Daisy Bake Shop

Peach Pie, Y'all!


What do you do on vacation? My guess is you choose to do things that make you happy. The same goes for me. So on our recent vacation I did what I love most: bake. My 13-year-old daughter Amelia and I decided to forgo a day at the beach, to spend some mother/daughter time in the kitchen. There was little to no discussion of what to make. We were vacationing in Georgia and I’m pretty sure the state law requires that if you bake in Georgia you must bake a peach pie. *for history on Georgia Peaches, click here!

The Little Daisy Bake Shop
Our day began at Uncle Don’s Local Market. The market was stocked with mason jars filled with pickled vegetables including green beans, beets and carrots. Homemade preserves filled the shelves and when we saw pickled quail eggs and “Chow Chow” (southern relish) we knew we were no longer in Jersey. Next to the register were baskets piled high with Georgia peaches. We carefully chose 10 peaches for our prize pie and set off for home.

The Little Daisy Bake Shop
We used Food & Wine’s Georgia Peach Pie recipe:

First up: the crust. We were staying in a vacation home so convenient baking appliances like Cuisinarts were not available. This is old-fashioned crust by hand people.

The Little Daisy Bake Shop
I found it interesting that the kitchen in our vacation rental did not have any big mixing bowls. We used a big casserole dish for our ingredients and added the flour, shortening, butter and then ice water to make the crust.

The Little Daisy Bake Shop
For the filling, we boiled a big pot of water, blanched the peaches and submerged them in an ice bath. The skins were still a bit tricky to come off on some of them but we managed. We added sugar, lemon and flour to our sliced peaches and let it for 5 minutes.

The Little Daisy Bake Shop
The kitchen may not have had mixing bowls, but it did have a rolling pin. Jackpot! We rolled out the crust and draped the pie plate that we also found in the kitchen. No mixing bowls but a rolling pin and pie plate? This is my kind of kitchen.

The Little Daisy Bake Shop
Amelia rolled out the top crust and covered the peaches like a blanket. She trimmed, pressed the top and bottom layer together, rolled and then crimped the edges. Just like a pro.

Into the oven it went. The sweet aroma of warm peaches and buttery crust filled the house. Just over an hour later our lovely pie was bubbling with joy.

The Little Daisy Bake Shop

Bakers' Tips

  • It’s easiest to move a rolled-out crust to the pan by rolling the crust back toward you around the pin, even double layering, and then unfurling the crust on top of the pie plate.

  • Make sure you do not stretch the pie dough. It will shrink back during baking so be mindful to roll the dough out into a slightly larger circle than the pie dish.

  • Gently place the pie crust into the bottom of the pie plate and make sure that the dough is relaxed down into the sides of the plate.

  • While we loved this recipe, we would add small amounts of cinnamon and vanilla into the filling next time.

PS: We couldn’t help ourselves and made a Key Lime Pie too.