2 cups All-purpose flour
1/4 teaspoon Salt
3/4 cup Butter
5 to 6 tablespoon cold water
8 Peaches, peeled, 1 inch slices
1/2 cup Sugar
1/4 cup All-purpose flour
1 teaspoon Grated lemon peel
2 tablespoon Freshly squeezed lemon juice
2 tablespoon Milk
Yield: 10 servings
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 our 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 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.