Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon 1 1/3ml Salt

  2. 1/2 cup 99g / 3 1/2oz Sugar

  3. 2 tablespoons 30ml Freshly squeezed lemon juice

  4. 2 tablespoons 30ml Milk

  5. 2 cups 125g / 4.4oz All-purpose flour

  6. 3/4 cup 148g / 5 1/5oz Butter

  7. 8 Peaches - peeled,

  8. 1" slices

  9. 1/4 cup 15g / 1/2oz All-purpose flour

  10. 1 teaspoon 5ml Grated lemon peel

Instructions Jump to Ingredients ↑

  1. Recipe 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 375F. 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.


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