For the buttermilk chess pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F.
Line a 9 1/2-inch pie pan with the pie dough. Crimp the edges as desired.
Combine the melted butter, eggs, granulated sugar, sorghum and all-purpose flour in a large mixing bowl. Whisk in the buttermilk, fresh lemon juice and vanilla extract. Pour the buttermilk mixture into the pie shell and gently place on top of the preheated baking sheet in the oven.
Bake the pie until the custard is set and golden brown on the surface, 45 to 55 minutes. Allow it to cool completely.
For the Georgia peach topping: Meanwhile, place the peaches, orange juice and sorghum in a saucepot over medium heat. Cover and cook until just simmering, about 4 minutes. Stir in the cornstarch and cook until a syrup has come together with the peaches, 3 minutes more. Sprinkle in the salt and set aside until ready to serve the pie.
Serve slices of pie garnished with the peach topping, a dusting of confectioners' sugar, and some fresh mint.