Bill Beiersdorfer's mother, Clare, made this pie for him when he was growing up in Peach Grove. So naturally, when he got married, his wife, Hilda, had to learn to make it. She still does.

Beiersdorfer Peach Custard Pie

        2 prepared 9-inch pie crusts

        5 to 6 peaches, peeled and sliced

        4 eggs

        3/4 cup sugar

        1/2 teaspoon salt

        1/4 teaspoon cinnamon

        2 3/4 cups milk

        1 teaspoon vanilla

        Preheat oven to 450 degrees. Divide sliced peaches evenly and place in pie crusts. Beat eggs slightly, and add remaining ingredients. Pour filling over ingredients in pie crusts.

        Bake 20 minutes and then reduce oven temperature to 350 degrees. Bake another 15 to 20 minutes, until knife inserted in center of pie comes out clean. Makes 2 pies.

Georgia Peach Soup

        6 medium ripe peaches, about 2 pounds

        1 lemon, cut in half

        2 tablespoons unsalted butter

        1/4 cup chopped shallot or yellow onion

        2 cups chicken broth

        2 1/2 cups heavy cream

        Nutmeg

        2 tablespoons bourbon, or to taste

        1 tablespoon butter

        1 tablespoon chopped mint

        Dip peaches in boiling water briefly and then rinse in cold water. Peel peaches and cut in half to remove pits. Cut into thin wedges and squeeze lemon juice over peaches. Toss to coat well and set aside.

        Put butter and shallots in a pan that will hold all ingredient, and place over medium-high heat. Saute shallots, tossing frequently, until softened and transparent, about 4 minutes. Add all but 1 cup of peaches and stir until warmed. Add broth and let it come to boil. Reduce heat to low and simmer until peaches are tender, about 10 minutes. Turn off heat.

        Puree soup in blender or processor and return to kettle. Cut remaining peaches into small chunks and add to puree. Stir in 2 cups of cream and season to taste with nutmeg. Stir until smooth. (Soup can be made ahead several days in advance to this point, covered and refrigerated.)

        Soup can be served cold or gently reheated. Before serving, stir in bourbon. Whip remaining 1/2 cup cream until it forms soft peaks, and use as garnish for each serving of soup, adding a sprinkling of mint and nutmeg over the top. Makes 8 servings.

Camille Glenn's Best Peach Ice Cream

        1 cup half-and-half

        1 1/2 cups milk

        1 1/2 cups sugar

        4 egg yolks

        8 large, ripe peaches

        2 teaspoons lemon juice

        1/4 teaspoon kosher salt

        2 cups cold, heavy cream

        In top of double-boiler over medium-high heat, scald half-and-half and milk, but don't boil. Set 3/4 cup of sugar aside. Add the other 3/4 cup to the egg yolks, and mix thoroughly. When scalded milk is ready, slowly add it to the eggs while beating. Return mixture to top of double boiler over boiling water. Cook, stirring until custard just begins to thicken — enough to coat back of a wooden spoon. Remove custard from heat and pour into cooled bowl. Refrigerate until cold.

        When custard is cold, peel peaches. Remove and reserve pits. Using potato masher, mash peaches thoroughly with lemon juice, leaving no large lumps. Crack peach pits using nutcracker or hammer and remove kernels inside. Mash kernels and add to peaches, along with remaining sugar and salt. Mix well, cover tightly and refrigerate.

        Mix cold custard with cold cream and freeze according to ice cream maker's instructions, just until custard turns to soft ice cream. Stop turning, add peaches and resume freezing to proper consistency. Makes 1 gallon.

Pickled Peaches

        3 cups 5 percent white vinegar

        2 pounds sugar

        Three to four 3-inch sticks cinnamon

        6 pounds small, firm, fresh peaches

        Whole cloves

        In large saucepan, combine vinegar, sugar and cinnamon and bring to boil. Stir well, reduce heat and cook until a medium-thick syrup forms, about 20 minutes.

        Meanwhile, bring kettle of water to boil, dip peaches in water, rinse in cold water and remove skins. Stud each peeled peach with 2 cloves.

        Add peaches in batches to hot syrup, increase heat slightly and cook just until tender, 5 to 10 minutes. Pack peaches in hot, sterilized jars, add syrup to within 1/4 inch of tops, seal and store in cool area. Refrigerate after opening. Makes 5 1-pint jars.

Peach Bread

        3 cups crushed fresh peaches

        6 tablespoons sugar

        2 cups all-purpose flour

        1 teaspoon baking soda

        1/4 teaspoon salt

        1 teaspoon ground cinnamon

        1/2 cup vegetable shortening

        1 1/2 cups sugar

        2 large eggs

        1 teaspoon vanilla

        1 cup coarsely chopped pecans

        Combine peaches and 6 tablespoons sugar in bowl, mix well and set aside. In another small bowl, combine flour, baking soda, salt and cinnamon, mix well and set aside. Preheat oven to 325 degrees.

        In large mixing bowl, cream shortening and sugar together with electric mixer, then add eggs and vanilla and beat until well-blended. Alternately, add peach mixture and flour mixture to egg mixture, and beat until well-blended and smooth.

        Fold in pecans, scrape batter into flour and greased medium-size loaf pan, and bake until golden, about 55 minutes. Turn out onto rack and cool before slicing. Makes 1 loaf.

Jessica Harris' Peach Fritters

        4 ripe but firm peaches, about 1 pound

        1/2 lemon

        Peanut oil, for frying

Batter        

2 large eggs, lightly beaten

        1/2 cup cold milk

        3 tablespoons light brown sugar

        1 cup flour

        Pinch baking soda

        2 to 3 tablespoons confectioners' sugar

        Peel peaches, cut in half and cut into thin wedges. Put wedges in bowl and squeeze lemon juice over them. Toss to distribute juice evenly and set aside.

        Put enough peanut oil in deep skillet or fryer to come halfway up the sides. Turn heat to medium-high and heat oil to 375 degrees.

        While oil is heating, put eggs, milk and sugar in large mixing bowl. Lightly beat until well mixed, then gradually add flour and beat until smooth. Beat in soda.

        When oil is hot, put peach wedges into batter a few at a time, lift them out with fork or slotted spoon, and slip into the oil. Fry until golden brown, about 3 minutes, turning halfway through cooking. Drain fritters on paper towels and transfer to serving dish. Put confectioners' sugar in wire sieve and dust fritters. Serve hot. Makes 4 to 6 servings.

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