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Wicked Peach Cobbler Recipe

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

Sherry Weese Stewart
Added: Saturday, September 26, 2009


1 c. Flour
tsp. Salt
c. chilled Shortening
1/3 cup Ice Water
3 lbs. Peaches
2 tbsp. Cornstarch
1 c. Sugar
2 tsp. Lemon Juice
tsp. Cinnamon
4 tbsp. Butter, cut into small pieces

Crust: Mix together, flatten into a disk, wrap in wax paper and chill one hour. (This is enough for a top crust in a 9X13 pan. If you want a top and bottom crust, double the recipe.)
Filling: If you are using a top and bottom crust, roll out the crust to fit the pan and bake 10 minutes at 375˚. Cool completely before adding peaches and top crust. Sprinkle with sugar. Bake an additional 25-30 minutes or until top crust is beginning to turn golden brown.
If this is a top crust only, toss fruit together and pour into 9X13 pan. Top with crust and sprinkle with sugar. Bake at 375˚ 35-40 minutes or until done.




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