Pecola’s Peach Cobbler Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Two pie crust:
3 cups self rising flour
1 TBLS sugar
½ tsp salt
1 tsp baking soda
¼ cup Crisco shortening
Cold water
Roll dough out into two pie crust large enough to cover a 9 X 11 dish.
Pie Filling:
24 oz can sliced peaches or,
6-8 fresh ripe peaches
1 ½ cups granulated sugar
1 tsp nutmeg
1 tsp cinnamon
1/8 tsp allspice
½ cup butter (half stick)
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Directions: |
Directions:In large sauce pan bring filling ingredients to a boil. Adjust to taste.
Line bottom of 9 X 11 Pyrex or corning ware baking dish with one pie crust. Let crust hang over the edge of dish. Wet edges with cold water. Add peach filling, sprinkle with cinnamon and nutmeg, and little dabs of butter. Add top crust, seal edges with fork or pinch with fingers. Cut slits in top crust. Brush top with egg white.
Cook in 350 degree oven until top crust is golden brown, 30-40 minutes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Pecola is one of my most favorite cousins. Her peach cobbler is to die for. She is an excellent cook and has been cooking professionally all of her life. She cooked in a local hotel restaurant and is now a chef on a riverboat on the Mississippi. She does use recipes at work but her home cooking is not as exact and is more about a little bit of this and a little bit of that.
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