Georgia Peach Pie with Amaretto Cream

This has been a wonderful end of summer vacation. It's been nice to see my brother and his family and hang out. We have played Phase10 quite a bit. We all enjoyed the Knoxville Zoo and the Aquarium in Chattanouga. There is so much to see in Tennessee.

Being down in TN means having a few Southern comforts. Peaches would be one of those comforts, Georgia peaches. We hit the mother load. At a farm stand we picked up firm, ripe peaches that were bursting with peachy flavor. Everything about them was perfect. I made some of my peach amaretto jam, leaving a few behind and I just had to make peach pie. Especially after my brother asked for pie. How often do you get to make something nice for a special brother?

GEORGIA PEACH PIE with AMARETTO CREAM

8 large ripe, firm peaches
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus1 tablespoon flour
1 1/2 tablespoons butter

pie crust:

1 tsp salt
2/3 cup ice water
3 cups plus 2 tablespoons flour
1 cup plus 5 tablespoons chilled butter, cut into 1/2 inch cubes

In a bowl combine salt and flour. With a pastry blender or a fork, mix butter into flour. Keep cutting up the butter with the fork until the flour and butter look like a coarse meal. It's okay if there are some pieces of butter that area little larger (you actually want that). Slowly add the water and mix, until the dough starts to come together, but is not completely smooth.

Lay down a piece of plastic and transfer half of the dough to the plastic wrap. Pull up sides and form into a disk. Chill for at least an hour or up to overnight.

filling:

Place peaches in boiling water for just a minute or so to loosen the skin. Peel peaches and cut into eighths. Sprinkle with the sugar and lemon juice. Gently stir in the flour.

Preheat oven to 400F. Roll pie crusts out to fit one large pie pan or two small ones. Pour peach filling over crust. Dot with butter. After rolling out the remaining dough, cut into strips to make a lattice. Weave the lattice making a weaved pattern over top of peach filling. If desired brush with an egg wash and if desired sprinkle with sugar (egg yolk, plus 2 tablespoons water).

Bake at 400 F for about 20 minutes for smaller pies and 30 minutes for a large pie. Reduce the oven temperature to 375F and bake for about 20 to 40 minutes more, depending on their size. You want the crust to be golden.

Amaretto Whipped Topping

1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon Amaretto liquor

In a large cold bowl, combine sugar and cream. Whip the cream until it thickens. Add the liquor and continue to whip until firm peaks form.

Here are a few pics I would like to share with you.

A butterfly that thought my 3 year olds hands had something sweet on it- probably it did.
I have never seen a green butterfly.

My daughters new love. How could you not fall in love with those beautiful, big eyes. She only has three legs but never let's it stop her which makes her that much more endearing!
Figs! I picked figs. Made fig chutney but accidentally left it all in TN. Boo hoo.
A view of the river.