Ingredients

Instructions

  1. 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.
  2. Sprinkle 5 to 6 tablespoon cold water, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly.
  3. When mixture forms ball, knead gently 2 or 3 times.
  4. Divide dough in half.
  5. On lightly floured surface, roll out half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang.
  6. Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.
  7. Heat oven to 375°F.
  8. Prepare filling: In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice, and grated peel; toss well.
  9. Pour filling into prepared crust.
  10. Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang.
  11. Dampen overhang lightly with water; turn up over ends of strips and seal.
  12. Flute edge decoratively.
  13. Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown.