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Peach Pie/Cobbler Recipe

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This recipe for Peach Pie/Cobbler is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Filling:
12 medium peaches
Juice from 2 lemons
1½ sugar
¾ c. flour
1½ heaping tsp. cinnamon
1 tsp. nutmeg

For Oil Pie Crust: (makes enough for 9x13 baking dish with enough for Rollie Pollies)
3 c. flour
½ tsp. salt
⅓ c. + 2 T. + 2 tsp. very hot water
1 c. vegetable oil
1 egg + few spoonfuls of water for egg wash)
Directions:
Directions:
1. Wash, peel, and slice peaches into large bowl. Preheat oven to 400º
2. Add lemon juice and mix thoroughly
3. In a medium mixing bowl, mix together sugar, flour, cinnamon, and nutmeg. Pour over peaches and mix thoroughly.
4. In a medium bowl, beat the hot water and oil with a whisk or small mixer. Add flour and salt and mix well.
5. Divide dough into two halves and roll out between 2 pieces of waxed paper.
6. Put bottom crust into pie dish, pushing it up the sides, as much as there is dough. Poke holes in the crust with a fork, and bake for 12-15 minutes.
7. Let crust cool completely, then spoon filling into bottom crust. If there is a lot of juice, use a slotted spoon, though do include some juice.
8. Place top crust over filling. With a knife, cut a few slits in the top to allow steam to escape.
9. Brush with egg wash, then lightly sprinkle sugar over the top
10. Bake in the 400º for 1 hrs, or until filling is bubbling.
Personal Notes:
Personal Notes:
I am going to try mixing the crust in a food processor, as they always do on America’s Test Kitchen.

 

 

 

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