Georgia Peach Pie Recipe

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.