Georgia Peach Pie

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

This deep-dish pie is a natural in the wet-pot. Be sure the peaches aren't mushy-overripe, but still firm. The macaroons make a distinctive crust; get them crisp, not chewy-moist.


  • 5 large peaches (not too ripe)
  • ½ cup brown sugar
  • ¾ cup granulated sugar
  • 1 tablespoon (1 envelope) unflavored gelatin
  • ¼ cup finely chopped walnuts
  • ¼ teaspoon salt
  • 10 crisp macaroons, crumbled
  • 2 tablespoons Kirsch
  • 2 teaspoons butter


Presoak a clay pot, top and bottom, in water for 15 minutes.

Peel and slice the peaches, then place them in the bottom of the presoaked pot. Combine the brown sugar, granulated sugar, gelatin, chopped nuts, and salt and pour over the peaches. Dot the top with the butter, then add the Kirsch and top with crumbled macaroons.

Cover the pot and place it in a cold oven.

Set the oven temperature at 500 degrees.

Cook for 50 minutes, or until done.

Remove the lid for the last 10 minutes to brown the crust.

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