C
2 c All-purpose flour 3/4 c Butter
1/4 ts Salt
F
8 ea Peaches,peeled,1″ slices 2 tb Freshly squeezed lemon juice
1/2 c Sugar 1 ts Grated lemon peel
1/4 c All-purpose flour 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