Georgia Peach Pie
Yield
1 piePrep
30 minCook
50 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
butter
|
|
| Filling | |||
| 8 | each |
peaches
firm, ripe, peeled, cut into 1 inch slices |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
butter
|
|
| Filling | |||
| 8 | each |
peaches
firm, ripe, peeled, cut into 1 inch slices |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
milk
|
|
Directions
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 tablespoon cold water, 1 tablespoon. 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 half dough to 12 inch circle; fit into 9 inch pie plate; trim, leaving 1 inch overhang.
Roll out remaining half dough to 12 inch circle; using sharp knife cut circle into ten strips, each about 1 inch wide; set aside.
Heat oven to 375℉ (190℃).
PREPARE FILLING:
In large bowl, combine peaches, sugar, ¼ 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.
