Watershed chef Scott Peacock Photo: Louie Favorite/AJC

Bless his heart, Decatur’s own Watershed chef Scott Peacock patiently walked seemingly kitchen-challenged “Today” co-host Amy Robach through his delicious recipe for Southern fried pies live Monday morning on the NBC show.

Peacock supplied a version of the recipe (with a sweet potato and fig filling) to the September issue of Better Homes & Gardens magazine.

But during Monday’s segment in front of Peacock’s cast iron skillet bubbling with oil, it was all about peach pies.

Explained Peacock: “The peaches are having their last hurrah.”

The key to his fried pie crust? Keeping it cold.

“I’m sure you have a great recipe for pie dough at home,” Peacock gentled needled Robach, who at times, appeared openly terrified of the cast iron skillet. She assured him that her pie dough comes from the refrigerated case at her grocery store.

For Peacock’s fried pie recipe, go to: www.todayshow.com.