Classic Georgia Peach Pie

A delightful dessert showcasing the natural sweetness of ripe peaches, enveloped in a flaky, buttery crust. This traditional Georgia Peach Pie is a true Southern classic that will surely please any crowd.

Ingredients

2	all-purpose flour
1/4	teaspoon salt
3/4	cup butter
8	ripe peaches, peeled and sliced into 1-inch pieces
1/2	cup sugar
1/4	cup all-purpose flour
2	tablespoons freshly squeezed lemon juice
1	teaspoon grated lemon peel
2	tablespoons milk

Instructions

• Preparation of Crust

  1. In a large bowl, combine 2 cups of all-purpose flour and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
  2. Sprinkle 5 to 6 tablespoons of cold water, 1 tablespoon at a time, over the flour mixture; toss with a fork to blend lightly but evenly.
  3. When the mixture forms a ball, knead gently 2 or 3 times.
  4. Divide the dough in half.
  5. On a lightly floured surface, roll out half of the dough to a 12-inch circle; fit it into a 9-inch pie plate and trim, leaving a 1-inch overhang.
  6. Roll out the remaining half of the dough to a 12-inch circle; using a sharp knife, cut the circle into ten strips, each about 1-inch wide, and set them aside.
  7. Preheat the oven to 375°F (190°C).

• Preparation of Filling and Baking

  1. In a large bowl, combine the peeled peaches, sugar, 1/4 cup of all-purpose flour, freshly squeezed lemon juice, and grated lemon peel; toss well.
  2. Pour the filling into the prepared crust.
  3. Arrange the reserved strips of dough in a lattice pattern over the filling; trim the strips to match the lower crust overhang.
  4. Dampen the overhang lightly with water; turn it up over the ends of the strips and seal.
  5. Flute the edge of the crust decoratively.
  6. Brush the lattice strips and the edge of the crust with milk; bake for 50 minutes until the filling is bubbling and the crust is golden brown.

Aug 10, 2024