I was checking out a peach cobbler formula that stroke a chord in my memory of the pleasant-tasting sweet I Ate as a young lady in Southeast Missouri. No shortcuts here. contemporary peaches and do-it-yourself crust…but value each minute! completely delicious served heat with vanilla ice cream! ne’er any leftovers with this dessert!
- 2 ½ cups general-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1 cup shortening
- 1 egg
- ¼ cup cold water
- 3 pounds contemporary peaches – in the raw, pitted, and sliced
- ¼ cup juice
- ¾ cup fruit crush
- ½ cup butter
- 2 cups white sugar
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon starch
- 1 tablespoon white sugar
- 1 tablespoon butter, melted
In a medium bowl, sift along the flour, three tablespoons sugar, and salt. add the shortening with a pastry liquidizer till the mixture resembles coarse crumbs. during a little bowl, whisk along the egg and cold water. Sprinkle over flour mixture, and work with hands to create dough into a ball. Chill half-hour.
Preheat kitchen appliance to three hundred fifty degrees F (one hundred seventy five degrees C). Roll out 1/2 dough to 1/8 in. thickness. Place during a 9×13 in. baking dish and covering bottom and halfway up sides. Bake for twenty minutes.
In a massive cooking pan, combine the peaches, juice, and fruit crush. Add 1/2 cup butter, and cook over medium-low heat till butter is liquified. during a bowl, stir along a pair of cups sugar, nutmeg, cinnamon, and cornstarch; combine into peach mixture. take away from heat, and pour into baked crust.
Roll remaining dough to a thickness of 1/4 in.. withdraw half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with one tablespoon sugar, and drizzle with one tablespoon liquified butter.
Bake in preheated kitchen appliance for thirty five to forty minutes, or till prime crust is golden brown.