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

-FILLING –
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.