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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour |
1/4 teaspoon salt |
3/4 cup butter |
8 peaches, peeled, 1-inch slices |
1/2 cup sugar |
1/4 cup all-purpose flour |
2 tablespoons lemon juice, freshly squeezed |
1 teaspoon lemon, rind of, grated |
2 tablespoons milk |
Directions:
1. 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.
2. Sprinkle 5 to 6 tablespoon cold water, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly.
3. When mixture forms ball, knead gently 2 or 3 times.
4. Divide dough in half.
5. On lightly floured surface, roll out half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang.
6. Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.
7. Heat oven to 375°F.
8. Prepare filling: In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice, and grated peel; toss well.
9. Pour filling into prepared crust.
10. Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang.
11. Dampen overhang lightly with water; turn up over ends of strips and seal.
12. Flute edge decoratively.
13. Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown.
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