Georgia Peach Pie - cooking recipe

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

Preparation

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\u00b0F.
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.