| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies | 10 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/4 | t | Salt |
| 3/4 | c | Butter |
| 8 | Firm, ripe peaches | |
| Peeled, cut into 1" slices | ||
| 1/2 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 2 | T | Freshly squeezed lemon juice |
| 1 | t | Grated lemon peel |
| 2 | T | Milk |
INSTRUCTIONS
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 tbsp. cold water,1 tbsp. 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" circle;fit into 9" pie plate;trim,leaving 1" overhang.Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" 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.Makes 10 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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