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South Texas Peach Cobbler Recipe

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This recipe for South Texas Peach Cobbler, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Van Dyke
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Peach Filling:

6 cups fresh peaches, peeled and sliced
cup granulated sugar
cup brown sugar
tsp nutmeg
tsp cinnamon
2 tsp fresh lemon juice
3 tbsp butter
cup all-purpose flour
cup water

Combine all of the filling ingredients in a saucepan, add water and mix well. Cook over medium-high heat until the mixture begins to thicken, about 10 minutes. Decrease the heat to a simmer and cover and set aside.


Dough:

6 cups all-purpose flour
2 teaspoons salt
2 cups Crisco
2 eggs
cup water

Directions:
Directions:
Preheat the oven to 400F. Combine the flour and salt in a mixing bowl. Cut the Crisco into the mixture with a fork or pastry blender until it has a lumpy, mealy texture. Add the eggs and water, and mix until the dough holds together in a ball. Divide the dough into two equal parts. Turn one part out onto a lightly floured surface and roll into a rectangle about inch thick and mold into a 9 x 13-inch baking dish with enough overlap to form a side crust. Trim off any excess around the edges. Press the dough firmly into the pan making sure to get into the corners.

Pour the cooked peaches into the pan. Roll the second part of the dough into a rectangle the same size as the first. Cut four strips and lay across the peaches, tucking them underneath the bottom crust. Cut four more strips and place widthwise across the other strips, creating a crisscross pattern. Trim and tuck any excess dough underneath the bottom crust. Sprinkle with cinnamon and sugar and bake at 400 for about 30 minutes, until the peach mixture begins to bubble and the dough is golden brown. Serve warm with homemade vanilla ice cream.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My grandmother,Ruby Binyon, made one of the best peach cobblers I've ever eaten. The ingredients aren't necessarily different than many others, but hers always seemed better than most. When asked how she made it, just like with her biscuits, it was answered with "a pinch of this and a pinch of that"...I think it was a pinch of love.

 

 

 

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