Peach Cobbler Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST: 2 C flour
1 t. salt
3/4 C shortening
5 T cold water
FILLING;
1 quart peaches, peeled and sliced (about 4 Cups)
water
2 C sugar (sweeter peaches may need less)
1 stick butter, cut into pats
dash of cinnamon
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Directions: |
Directions:CRUST: Cut shortening into flour and salt. When well blended, add water and mix until dough forms a ball. Roll half of dough very thin and cut in 2 inch strips. Line bottom of 9x13pan with strips.
FILLING;Pour peaches into saucepan. Add water to fill bottom of pan to 1 inch. Add sugar and cook peaches until tender and syrup forms. Remove from heat and add butter. Stir until melted. Add cinnamon. Fill pastry-lined pan with fruit and syrup (do not fill to top of pan or cobbler will boil over). Roll out remaining pastry and cut into 2 inch strips. Cover fruit with pastry strips. Seal upper and lower crusts. Sprinkle lightly with sugar. Bake at 400 for 30-40 min. until pastry is golden brown. |
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Personal
Notes: |
Personal
Notes: I usually buy several packages of the refrigerator crust and cut it up to make it work. Sealng the edges of the bottom, then the top. Faster than making the crust. The crust in her recipe only does the bottom layer not one on top that is why zi buy the pie crusts.
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