How to make it

  • First you want to prepare Crust:
  • In your large bowl, combine 2 c. of flour and salt; using pastry blender or two knives, then cut in butter until mixture resembles coarse crumbs.
  • Now Sprinkle 5 to 6 tbsp. of cold water, 1 tbsp. of at a time, over flour mixture; toss with fork to blend lightly but evenly.
  • Then take the mixture and form ball, knead gently 2 or 3 times.
  • Then you can divide dough in half.
  • On lightly floured surface, roll out half dough to 12-in. circle; fit into pie plate; trim, leaving 1-in of overhang.
  • Roll out remaining half dough to 12-in circle; using sharp knife cut circle into ten strips, each about 1-in. wide; set aside.
  • Heat oven to 375 degrees.
  • Prepare filling:
  • In large bowl, combine peaches, sugar, 1/4 c.,of flour, lemon juice, and grated peel; toss well.
  • Pour filling into the prepared crust.
  • Arrange reserved strips of dough in the lattice pattern over filling; trim the strips to match lower of crust overhang.
  • Dampen overhang lightly with the water; turn up over ends of strips and seal.
  • Then Flute the edge decoratively.
  • finally brush the lattice strips and edge of crust with milk; bake 50 min. until bubbling and the crust is golden brown.

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