OLD FASHIONED PEACH COBBLER
I have never had a better peach cobbler. It takes some time but it is worth it! Tastes like something your grandmother would make. I found it in a 1940's cookbook. You can freeze the peach mixture. Just leave out the corn starch. When you are ready to use it. Let it defrost in the refrigerator mix in the corn starch and bake...
Provided by Beth Streeter
Categories Fruit Desserts
Time 2h30m
Number Of Ingredients 16
Steps:
- 1. Crust Directions
- 2. In a medium bowl, sift together the flour, sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs.
- 3. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hand to form a dough ball.
- 4. Chill 30 minutes
- 5. Preheat oven to 350 degrees
- 6. Roll out half of the dough to 1/8 in thickness and place in a 9x13 inch baking dish. Covering the bottom and halfway up the sides. Poke dough with a fork to make sure it lays flat during baking
- 7. Bake for 20 minutes or until golden brown.
- 8. Filling directions
- 9. In a large saucepan mix the peaches, lemon juice, orange juice, and butter.
- 10. Heat over medium heat stirring occasionally, until butter has fully melted.
- 11. In a mixing bowl, stir together sugar, nutmeg, cinnamon, and corn starch. Mix into peach mixture.
- 12. Remove from heat, and pour into baked crust.
- 13. Roll out remaining dough to 1/4 inch thickness and cut into 1/2 inch wide strips.
- 14. Weave strips into a lattice over the peaches.
- 15. Melt one tablespoon of butter and with a pastry brush spread melted butter over lattice crust. Sprinkle with sugar.
- 16. Bake at 350 degrees for 35 to 40 minutes or until crust is golden brown.
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