Georgia Magazine - September 2024 - 39

PIE BAR'S PEACHY HUMMINGBIRD PIE
1 regular pie dough, rolled out
Fruit Filling
4 cups Georgia Grown peaches, peeled, diced
2 cups pineapple, diced
1 banana, sliced
1 tablespoon spiced rum
1/2 cup light brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon coarse kosher salt
Crumble Topping and Pecan Garnish
1 cup all-purpose flour
1/4 cup sugar
3 tablespoons light brown sugar
1 teaspoon cinnamon
1/8 teaspoon coarse kosher salt
1/2 cup plus 1 tablespoon Georgia Grown pecans,
toasted, finely chopped, divided
7 tablespoons unsalted butter, melted
Cream Cheese Frosting
1/4 cup unsalted butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
1 cup powdered sugar
For the filling: In a large bowl,
combine peaches, pineapple, banana
and rum.
In a small bowl, combine light
brown sugar, cornstarch, cinnamon,
nutmeg and salt. Pour the dry ingredients on
top of the mixed fruit. Using your hands or
a wooden spoon, mix until combined.
For the crumble topping:
nutmeg and salt. Pour the dry ingredients on
In a large bowl,
combine all-purpose flour, sugar, light brown sugar,
combine all-purpose flour, sugar, light brown sugar,
cinnamon, kosher salt and 1/2 cup pecans. Pour melted butter
over the dry ingredients. Using your hands or a wooden spoon,
mix until combined. Note: The crumble topping should have a
slightly " sandy " texture.
For the cream cheese frosting: In a stand mixer fitted with
a whisk attachment, combine softened unsalted butter, softened
cream cheese, vanilla extract and salt on low. Gradually
increase speed until smooth and creamy. Periodically turn off
the machine and scrape down the sides with a spatula.
Slowly add in powdered sugar in thirds. Allow the sugar to
fully incorporate before adding more. Start on low speed and
slowly increase to medium-high speed until completely
combined. Periodically turn off the machine and scrape down
the sides with a spatula. Once completely combined and
smooth, remove the frosting from the stand mixer and spoon
into a plastic storage bag with a piping tip. Place in the
refrigerator until ready to use.
To assemble the pie: Preheat oven to 400 degrees. Place the
rolled pie dough in a 9-inch pie pan. Pile the fruit filling into the
pie crust. Using your hands, press the fruit down gently. Using
your hands, spread the crumble topping evenly over the fruit,
making sure to cover the entire pie.
Place the pie on a baking sheet and bake for 25 minutes on
the bottom rack. Reduce the oven temperature to 375 degrees,
move the pie to the middle rack and continue to bake for
30 minutes. Reduce oven temperature to 350 degrees. Rotate
the pie 180 degrees and bake for an additional 20-30 minutes,
depending on your oven. The pie is ready when the crust is
golden brown and the fruit juices are bubbling slightly.
Once the pie is done, remove it from the oven and allow it
to cool on the counter. When the pie is completely cooled,
carefully pipe 8 cream cheese frosting rosettes around the edge
of the pie. Sprinkle the remaining 1 tablespoon finely chopped
pecans evenly over the rosettes. Note: This pie will last in the
refrigerator for up to 7 days. Serves 8.
Peachy Hummingbird Pie
Peachy Hummingbird Pie
To read more about the 2024
class of Georgia Grown Executive
Chefs, see our April 2024 article
at bit.ly/ggec0424.
www.georgiamagazine.org 39
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Georgia Magazine - September 2024

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