FRESH PEACH PIE

PAM HEAVNER

CRUST
2 /14 cups all purpose flour
1 tablespoon sugar
½ teaspoon salt
1 ½ sticks chilled unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
6 tablespoons (about) ice water

FILLING
4 ¼ Pounds ripe peaches, peeled, pitted, cut into ½ inch thick wedges
¾ cup (packed) golden brown sugar
¼ cup all purpose flour
1 tablespoon grated lemon peel
1 ¼ teaspoons ground cinnamon

For Crust.  Mix flour, sugar and salt in processor.  Cut in butter, using on/off turns, until mixture resembles coarse meal.  Blend in lemon juice.  Blend in enough water by tablespoonfuls until dough forms moist clumps.  Gather dough into 2 balls; flatten each into disk.  Wrap in plastic and refrigerate 1 hour.

For Filling.  Preheat oven to 400 degrees.  Mix all ingredients in large bowl.  Let stand 5 minutes.

Roll out 1 dough disk on lightly floured surface to 13-inch round.  Transfer to 9-inch diameter deep dish glass pie dish.  Spoon filling into crust.  Roll out second disk on lightly floured surface to 13-inch round.  Arrange atop pie.  Press edges together.  Trim overhang to 1 inch.  Fold overhang under.  Crimp edges decoratively.  Cut vents in top crust to allow steam to escape.  Place pie on large baking sheet.

Bake pie 45 minutes.  Reduce oven temperature to 350 degrees.  Continue baking until juices bubble thickly, covering edges of crust with foil if becoming too brown, about 15 minutes.  Transfer pie to rack and cool completely.