-CRUST-
2 c All-purpose flour
1/4 ts 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 tb Freshly squeezed lemon juice
1 ts Grated lemon peel
2 tb 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.
Yields
10 Servings