Georgia Peach Pie

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.