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Georgia Peach Pie

1 x Crust
2 c All-purpose flour
1/4 ts Salt
3/4 c Butter

1 x Filling
8 ea Peaches,peeled,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.

Serves: 10

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This recipe was added on 4-Aug-2001 and has been viewed 1848 times.

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