Sweet tea peach pie from Georgia

Method

Step 1
To make the crust, stir the flour, salt and sugar together in a large bowl, ideally one with a flat bottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture so each cube is coated.

Step 2
Use a pastry blender or your fingers to cut or rub the butter into the mixture until the pieces are a bit larger than peas (a few larger pieces are okay; be careful not to over-blend). You want to be able to have big butter chunks in your crust: It helps create a flaky effect, as well as adding delicious buttery hits of flavour.

Step 3
In a separate large measuring cup or small bowl, combine the water, cider vinegar and ice. Sprinkle 2 tbsp of the ice water mixture over the flour mixture; do not add the ice, which is just there to keep your water cold. Using your hands in a circular motion, bring the mixture together.

Step 4
Continue adding the ice water mixture, 1 to 2 tbsp at a time. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out onto a lightly floured surface and knead gently until it comes into one mass; you don’t want to overwork it. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour or preferably overnight before using.

Step 5
When it’s time to make the pie, take the dough out of the fridge and let it come to room temperature for about 5 minutes. Make sure your surface and your dough are both well-floured. When starting to roll, start just below the centre of the disk and in one swift motion, push the rolling pin away from you, applying even pressure across the dough. Pick up the dough and rotate it a quarter turn clockwise and repeat the roll. Continue rolling until the dough is 5cm (2in) wider than the pan you are using. Feel free to grab the pan you are using to eyeball it. Sprinkle more flour under and on top of the dough as you work, making sure the dough doesn’t stick to either the surface or the pin. Use a light hand; too much flour will dry out the dough.

Step 6
Grease your pie pan with either butter or cooking spray. After the dough is rolled out, fold your dough round in half, position the fold in the centre of the pie pan, then unfold the disk and gently slide the dough into the pan. Go around the edges and gently press the dough into the pan, making sure that the dough is flush against the base. Gently press around the base so there are no gaps between the dough and the pan. Once the dough is snug, trim the excess dough around the edges. Refrigerate while you prepare the syrup and filling.

Step 7
To make the syrup, bring the sugar and water to a boil in a large saucepan over medium heat. Reduce the heat and simmer, uncovered and stirring occasionally, until the sugar is dissolved, 3-5 minutes. Remove from the heat and add the tea bags and lemon zest strips. Cover and steep for 15 minutes. Strain the mixture, then stir in the lemon juice. Set aside to cool to room temperature. 

Step 8
Make the filling. In a large bowl, combine the cooled sweet tea syrup with the peaches, flour, cornflour and cinnamon. Set aside until ready to fill the pie.

Step 9
Make the crumble topping. In a medium bowl, combine the flour, pecans, brown sugar and cinnamon. Mix well and incorporate the butter with your hands until the mixture resembles coarse sand.

Step 10
Preheat the oven to 190C/375F. Place the refrigerated crust on a baking sheet. Sprinkle the flour and sugar on the crust base and spread it around with your fingers. Top with the filling and then top with the crumble topping.

Step 11
Bake for 1 hour on the centre rack, rotating the pie clockwise every 15 minutes, until it’s golden brown and you can hear the filling bubbling. Transfer to a rack. Let cool for at least 3 hours before slicing and enjoying.

Tips:
The pie is best served à la mode or with whipped cream and enjoyed on the front porch as the breeze blows through the magnolia trees!

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the fridge.

(Recipe adapted from 50 Pies, 50 States: An Immigrant’s Love Letter to the United States Through Pie by Stacey Mei Yan Fong. Published by Voracious, an imprint of Little, Brown and Co., 2023.)

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