Georgia peach pie
Yield: 10 servings
Ingredients:
- 1 x -------------c-------------- 2 c All-purpose flour
- 1/4 ts Salt 3/4 c Butter
- 1 x -------------f-------------- 8 ea Peaches peeled
- 1" slices
- 1/2 c Sugar 1/4 c All-purpose flour
- 2 tb Freshly squeezed lemon juice 1 ts Grated lemon peel
- 2 tb Milk
Instructions:
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.
