Georgia Peach Pie

Georgia Peach Pie

2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter

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8 peaches,peeled -- 1" slices
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel
2 tablespoons 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.

By "Lloyd A. Carver" on Jan 5, 1996