Title: Georgia Peach Pie
Categories: Pie Dessert
Yield: 10 Servings
| 1/4 | ts | Salt ------------f-------------- |
| 1/2 | c | Sugar |
| 2 | tb | Freshly squeezed lemon juice |
| 2 | tb | Milk |
| 2 | c | All-purpose flour |
| 3/4 | c | Butter |
| 8 | | Peaches,peeled,1" slices |
| 1/4 | c | All-purpose flour |
| 1 | ts | Grated lemon peel |
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.