Fresh Peach Slices - flour

Method

• **flour amounts will depend on peaches; use more flour for juicy peaches.
• For crust:.
• Combine flour, salt and sugar in a large bowl.
• Add butter; cut in with pastry blender or two knives until mixture resembles coarse crumbs.
• Add milk, 1/4 cup at a time, stirring dough gently until mixture comes together.
• Separate one third of the dough and form into a ball; form remaining 2/3 of the dough into another ball.
• Set aside and rest for 15 minutes.
• Roll out larger ball on lightly floured board into 14x17 rectangle.
• Ease dough over rolling pin and transfer to 9x13 inch baking pan, placing so dough covers the bottom and sides of the pan; set aside.
• Preheat oven to 400.
• For filling, combine peaches, lemon juice, salt, cinnamon, allspice, brown sugar and granulated sugar into large bowl.
• Spoon fruit into pastry-lined pan; spread evenly.
• Scatter butter over fruit.
• Roll out remaining dough into 9x13 inch rectangle.
• Place over fruit.
• Pinch edges of bottom crust over top crust, forming a ridge.
• Seal, cutting off and discarding excess dough.
• Cut 2 or 3 slashes into crust.
• Place pan on baking sheet to catch any overflowing filling.
• Bake 1 hour or until crust is golden brown and fruit is bubbling.
• Remove from oven and cool at room temperature for 1 hour.
• For glaze: combine powdered sugar and 1 1/2 tbsp milk and vanilla in small bowl.
• Add more milk if needed to reach consistency of pancake batter.
• Drizzle glaze onto peach squares.
• Set aside 30 minutes to set.
• Cut into 5 rows of 4 slices each.