"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Wicked Peach Cobbler Recipe

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This recipe for Wicked Peach Cobbler, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Baker
Added: Monday, August 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Piecrust for a double crust pie
3 pounds medium peaches, peeled, pitted and cut in 1/4"slices
2 Tablespoons cornstarch
1 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon, plus more for the top crust
4 Tablespoons butter, chilled, cut into small pieces

Directions:
Directions:
1.Preheat oven to 375. Lightly butter a round baking dish (like a casserole dish).
2. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into the dish.
3. Place a piece of rolled out pie crust ontop of peaches, top with remaining peaches. Place last piece of pie crust on top. Crimp edges of top crust. Cut a few slits in top, place on a pan to catch any drips.
4. Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top ot the dough with cinnamon. Serve hot, warm, or at room temperature. Great with vanilla ice cream!

Number Of Servings:
Number Of Servings:
6-9 servings

 

 

 

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