Sunday, September 12, 2010

Old-Fashioned Peach Cobbler

Posted by Lori:

My husband really likes peach cobbler using just a regular pie crust recipe for the crust.  I use mom's recipe, except that I just use regular-flavored Crisco, instead of the butter flavored variety.

Last night our daughter decided to make a cobbler with some frozen fresh peaches we had in the freezer.  It was too late to eat it by the time it was cooked last night, but it was delicious today - after a big pot roast dinner (meaning after church...noon).  In fact, Lauren made the peach cobbler better than I ever had because she didn't fill it too full.  I always pile it up and then it bubbles over, messing up my oven.  Thankfully, there was no oven mess.  Way to go, Lauren!

Old-Fashioned Peach Cobbler

3 cups flour
1 teaspoon salt
1 cup shortening
10 - 12 tablespoons ice cold water

In small mixing bowl, mix together flour and salt.  Cut in shortening, using pastry cutter or fork, until dough forms small pieces.  (Lauren actually used a hand mixer for all of this and it worked great!) Add 10 tablespoons water and mix well with fork.  Add more water if seems too dry.

Separate dough in two sections - 3/4 for the bottom crust and 1/4 for the top crust.  I usually roll out the bottom crust on a lightly floured counter, but Lauren just pressed it with her hands into a 9 x 13 inch glass dish. 


Fill unbaked cobbler crust 1/2 full with fruit (can use frozen or canned peaches (drained).  Lauren probably used 8 cups of fruit.

Sprinkle the following on top of fruit:
3 cups of sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg (optional)
3 tablespooons flour
3 tablespoons cornstarch

Cut one stick of butter into chunks and place over sugar/spice layer.  Roll out dough for top crust and place over the top.  It doesn't have to go completely to the edges.  It will look just fine.  However, if you want a decorative top, roll out thinner to completely cover the top, but cut small cookie-cutter shapes out of the center or cut designs with a sharp knife after the top is placed.  This will also allow the steam to escape while cooking. 

Brush top crust with egg white if a shiny crust is desired.  Sprinkle with a light cinnamon-sugar mixture. Bake at 400 degrees for about an hour or until lightly browned on top.
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