Georgia Peach Pie
Ready In: 1 hr 20 mins
Serves: 10
Yields: 1 pie
Ingredients
Crust
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 3⁄4 cup butter
Filling
- 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
- 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 out 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°F.
- 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.
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