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Georgia Peach Pie

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  • 2 c All-purpose flour
  • 1/4 ts 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 tb Freshly squeezed lemon juice
  • 1 ts Grated lemon peel
  • 2 tb Milk


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