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
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.
Yields
10 servings