MDear's Peach Cobbler - TastyPlanner.com
Edith Harris, 1999
2 cups flour
1 teaspoon salt
3/4 cup solid vegetable shortening
1/3 cup ice water
6 T butter
1/4 c sugar
1 stick unsalted butter
4 pounds fresh or frozen peaches, peeled, pitted and sliced
4 cups sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
12 scoops of vanilla ice cream
Preheat the oven to 350 degrees F. In mixing bowl, combine flour, salt, shortening, butter, and sugar in the processor bowl with the steel blade. Mix until like cornmeal.
Add the ice water and mix in water. Turn the mixture out into a plastic food storage bag (it will be crumbly, not yet like dough) and quickly knead it through the bag a few strokes, till it just starts to hold together. Refrigerate for an hour or more.
Meanwhile, combine the peaches, sugar, flour, cinnamon and nutmeg in a cold saucepan. Stir well and then heat slowly to a boil, stirring. Reduce heat and simmer about five minutes. Remove from heat. Taste and correct seasoning and sugar content. Stir in the melted butter.
Reserve and keep cold 1/2 of the dough. Roll out the rest to the approximate shape of your dish. On a floured surface, roll out 1/2 the dough into a rectangle, 12 × 10 inches. Using a kife, cut the dough to fit the pan, reserving the excess trim. Place the dough in an 11×9×4 inched butted dish. Spoon in half of the fruit mixture.
Bake about 12 minutes in a preheated 475º oven, until the pastry is just starting to brown. Spoon in the rest of the fruit mixture. Roll out the reserved dough, cut in strips and lay in a lattice pattern over the fruit. Sprinkle with sugar and bake about 15 minutes more, until the fruit is bubbling and the lattice is browned.
Allow to cool for a few minutes before serving with vanilla ice cream
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