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| Friday, February 01, 2008 |
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Old Fashioned Peach Cobbler
By Article @ 11:44 AM :: 128 Views :: Dessert, Soul Food
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Old Fashioned Peach Cobbler
Dough:
2 ½ c. flour
3 Tbs. sugar
1 tsp. salt
1 c. shortening
1 egg, beaten
¼ c. cold water
Filling:
3 lbs. fresh peaches – peeled, pitted, and sliced (or 2-3 29 oz. cans)
¼ c. lemon juice
¾ c. orange juice
½ c. butter
2 c. sugar
½ tsp. ground nutmeg
1 tsp. cinnamon
1 Tbs. cornstarch
Egg Wash:
1 egg, beaten
½ c. water
Sift flour, 3 tablespoons of sugar, and salt into a medium bowl. Work in shortening with pastry blender until mixture is crumbly. In a small bowl, whisk together egg and cold water. Sprinkle over flour mixture and work with hands to form dough into ball. Chill in refrigerator 30 minutes.
Preheat oven to 350 degrees. Roll out half of dough to 1/8-inch thickness and place in a 9x13 inch baking dish or 3 quart dish, covering bottom and halfway up sides. Bake for 20 minutes or until golden brown.
Combine peaches, lemon juice, and orange juice in large saucepan. (If you are using canned peaches, strain them.) Add ½ cup butter and cook over low-medium heat until butter is melted. In a separate bowl, combine 2 cups of sugar, nutmeg, cinnamon and cornstarch. Stir into heated peach mixture; remove from heat.
Roll remaining dough to a thickness of 1/4-inch for top layer of cobbler. Pour peach mixture into baked crust. Add top layer of dough and pierce with fork. Press edges together in ruffle pattern. Beat egg with ½ cup of water. Brush egg wash on top layer of crust. Bake at 350 degrees, 35-40 minutes, or until top crust is golden brown. Serve warm with vanilla ice cream.
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