Atlanta’s
Omni Hotel at CNN has always had some version of peach dessert on its menu, as an homage to the great peach state of Georgia. We currently offer a Georgia Peach Cobbler on our menu in
Prime Meridian restaurant. Fruit pies were originally brought from Europe, and here in the South – where home cooking conditions at the time were often primitive — pies were cooked in cast irons pans over an open flame. Nothing was wasted, so biscuit dough was sometimes thrown on top, and then the pie was covered with a heavy lid. Thus southern cobblers were born! We use a shortbread pie crust on top and finish with vanilla bean ice cream to make it extra indulgent! Please enjoy our tribute to Georgia with the
Peach Cobbler Pie! (
More “Perfecting Pie” Recipes)
Peach Cobbler Pie
For 4-6 servings
The Filling:
4 cups Peeled, pitted and sliced fresh peaches (about 7 peaches)
1/2 cup Brown sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1 Tbsp Fresh lemon juice
1. Preheat over to 400 degrees
2. In a medium pan add peaches, brown sugar and spices.
3. Cook over medium heat until the peaches are slightly soft and sugar has melted.
4. Stir in the lemon juice and pour into a 9×13 casserole dish, coated with non-stick cooking spray.
The Crust:
1/4 cup Granulated sugar
3.5 oz Chilled unsalted butter, cut in small pieces
1 Egg yolk
1 1/4 cup All purpose flour
Pinch of Salt
 Can be cooked and served in a 9×13 casserole dish or rustic style in a Lodge 14 oz round mini-server (as pictured). For a twist substitute ground cardamom for nutmeg.
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The Toppings:
1 scoop Vanilla bean ice cream
Pinch of Sugar
Pinch of Cinnamon
1. In a medium mixing bowl combine the butter and the granulated sugar and gently work together. As it comes together add the egg yolk.
2. Add the flour and using your fingers combine it together and make crumbly dough.
3. Place dough on top of fruit filling. Sprinkle top with the additional sugar and cinnamon bake for 25-30 minutes until bubbly.
4. Serve with ice cream on top!
 Executive Chef Greg Wright has been in the art and business of creating great culinary experiences for over 25 years. With the Omni brand for almost six years now, Chef Greg’s staff of over 50 team members at the Omni CNN daily prepares food for Prime Meridian Restaurant and Latitudes Bar, room service and the Omni’s guests in their over 120,000 square feet of banquet space, often preparing upward of 3,000 meals in a day in this 24/7 AAA 4-diamond atmosphere.
Prime Meridian, the signature restaurant at Omni CNN, features fresh, local ingredients, and boasts a menu that changes seasonally to capture the wonderful food products available year-round in the great city of Atlanta. Chef Greg’s philosophy on flavor building is, start with the freshest and best quality ingredients, and they will speak for themselves. As the world’s palates continue to become more honed, discriminating diners in Atlanta still rank Prime Meridian as one of the better restaurants in the city, due in no small part to Chef Greg’s constantly “pushing the envelope” to develop flavor profiles and menu items that both please and nourish its patrons.
As part of the Omni’s commitment to a memorable “sensory” guest experience, each individual Omni hotel is encouraged to focus on local fare, and to create a regionally sensational culinary experience for guests. Omni Hotels & Resorts take pride in being on the cutting edge of hospitality cuisine, with a focus on healthy lifestyle, and a forward-thinking openness to preparing delicious foods that please all its many patrons, including those with food sensitivities.
Chef Greg grew up in Jacksonville, Florida, where he was a nationally ranked swimmer and 4 year high school All-American. He then went on to the University of Alabama where he competed on the varsity swim team. After college he played in various bands and toured throughout the Southeast. Chef Greg began his culinary career in Atlanta, working his way to Sous Chef and then Executive Chef. Moving back to Jacksonville, he opened two restaurants and then spent 7 years serving the most prestigious palates in Jacksonville, Florida as executive chef of that city’s premiere catering company, Catering by Liz Grenamyer.
When he is not working, Chef Greg loves hanging out with his son, playing tennis and continues to write, record and perform music.
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