AMERICAS BEST PEACH COBBLER

Americas Best Peach Cobbler image

I first made this cobbler for a church picnic. The church provides everything, the congregation was supposed to bring sides and desserts. When I arrived, I set my dish on the serving tables, one of the elders asked me was my dessert for the contest, I said no, it's for everyone to enjoy. I proceeded to enjoy the picnic. When I...

Provided by Denise Jenkins

Time 1h45m

Number Of Ingredients 13

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Ingredients

5 lb fresh or freozen peaches
1-1&1/2 c 100% pure apple juice
1-1&1/2 c brown sugar
1/2 c granulated sugar
2 stick cinnamon sticks
1 tsp ground cinnamon
1 stick salted butter
1 tsp lemon juice
1 medium vanilla bean split/ scrapped
4 c flour
1&1/2 c butter flavored shortening
2 tsp salt
10 tsp water, ice cold

Steps:

1. Combine apple juice, cinnamon sticks, cinnamon, 1 cup brown sugar, 5 TBLS butter, lemon juice and a pinch or 2 or salt to large stock pot. Bring to a boil. Once mixture begins to boil, allow to simmer for about 5 min. ( SET ASIDE ABOUT 1 CUP OF PEACH JUICE, WITH A FEW PEACHES MASHES IN IT)
2. Add peaches to mixture, return to boil. Then simmer until peaches are soft (not mushy). Peaches can stand in the juice mixture and absorb flavor for as long as you would like. The longer the better. (if longer than an hour place in fridge)
3. CRUST: Mix in 2tsp of salt with 4 cups flour. With pastry cutter of two knives,or hands to cut shortening into flour until blended. Add water 1 tsp at a time until crust is moist and plyable. Roll out crust on well floured surface to your desired thickness with rolling pin, or just press into shape with fingers (kids love this part!) This can be put into 2 pie plates, one half sized pan, muffin pans etc, whatever works for your event. Brush the bottom of the crust with butter, you may also sprinkle additional cinnamon and sugar. Score crust with fork.
4. Add desired amount of peaches with a slotted spoon into crust, then pour desires amout of juices in. Sprinkle with 1/2 cup of brown sugar. Cover top of cobbler with remainig crust, brush with butter, sprinkle cinnamon and sugar. Bake for 35-45 min or until crust is golden brown.
5. In a small sauce pan add reserved peach juice, 2TBLS butter, about 1/4 cup brown sugar, 1/4 cup granulated sugar, tsp cinnamon. allow to boil for about 10 min, or until thickens. Set aside until cobbler is done.
6. remove cobbler from the oven, while it still hot drizzle peach syurp over the crust. Serve while still warm over ice cream vanilla , topped with more peach syurp. Enjoy