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1
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.
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2
Sprinkle 5 to 6 tablespoon cold water, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly.
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3
When mixture forms ball, knead gently 2 or 3 times.
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4
Divide dough in half.
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5
On lightly floured surface, roll out half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang.
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6
Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.
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7
Heat oven to 375u00b0F.
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8
Prepare filling: In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice, and grated peel; toss well.
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9
Pour filling into prepared crust.
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10
Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang.
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11
Dampen overhang lightly with water; turn up over ends of strips and seal.
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12
Flute edge decoratively.
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13
Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown.
