Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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-----CRUST-----
2 c All-purpose flour
1/4 t Salt
3/4 c Butter
-----FILLING-----
8 ea Firm,ripe peaches,
1 x Peeled,cut into 1" slices
1/2 c Sugar
1/4 c All-purpose flour
2 T Freshly squeezed lemon juice
1 t Grated lemon peel
2 T Milk
PREPARE CRUST: In large bowl,combine 2 cups flour and salt;using
pastry blender or two knives,cut in butter until mixture resembles
coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over
flour mixture;toss with fork to blend lightly but evenly.When mixture
forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly
floured surface roll our half dough to 12" circle;fit into 9"
pie plate;trim,leaving 1" overhang.Roll out remaining half dough to
12" circle;using sharp knife cut circle into ten strips,each about 1"
wide;set aside.Heat oven to 375 degrees.
PREPARE FILLING: In large bowl,combine peaches,sugar,1/4 cup
flour,lemon juice and grated peel;toss well.Pour filling into
prepared crust.Arrange reserved strips of dough in lattice pattern
over filling;trim strips to match lower of crust overhang.Dampen
overhang lightly with water;turn up over ends of strips and
seal.Flute edge decoratively.Brush lattice strips and edge of crust
with milk;bake 50 minutes until bubbling and crust is golden
brown.Makes 10 servings.
