Georgia Peach Pie

Recipe Ingredients

1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Freshly squeezed lemon juice
2 tablespoons	30ml	Milk
2 cups	125g / 4.4oz	All-purpose flour
3/4 cup	148g / 5.2oz	Butter
8		Peaches - peeled, 1" slices
1/4 cup	15g / 0.5oz	All-purpose flour
1 teaspoon	5ml	Grated lemon peel

Recipe Instructions

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 375F.

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.

Source:
Martha White

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