Supreme Peach Cobbler Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
COBBLER
2 cup: Sugar + 1 tbsp, divided
1/4 cup: Flour,
1/2 tsp: Nutmeg,
10 cup: Sliced peaches,
1 tsp: Almond extract,
1/3 cup: Butter or margarine, melted
PASTERY
4 1/2 cup: Flour,
1 tsp: Salt,
1 1/2 cup: Shortening,
1 cup: Water + 2 tbsp,
Directions:
For the pastery: Combine flour and salt in a mixing bowl. Cut in
shortening. Sprinkle water evenly over mixture, one tablespoon at a
time, Stirring with a fork, until mixture is moistened. Shape dough
into a ball, chill. For the cobbler: Combine 2 cups sugar, flour, and
nutmeg in a large dutch oven. Add peaches; set aside for 15 minutes.
Bring peaches to a boil. Reduce heat, cook for 10 minutes, over low
heat. Remove from heat; add almond extract and butter. Stir until
butter melts. Set aside. Roll 1/3 of the pastery to a thickness of
1/8 inch. Cut into 3/4 inch wide strips. Lay strips on baking sheet
and bake at 425 deg for 10 minutes. Roll half the remaining dough to
1/8 inch thickness. Fit into 8 x 12 x 2 pan. Spoon half the peach mix
into shell; arrange cooked strips over filling. Spoon remaining peach
mix into pan. Roll remaining pastery to 1/8 inch thickness. Cut into
3/4 inch wide strips; arrange in lattice pattern over dish. Pinch
seal edges and flute. Bake at 450 deg for 15 minutes; reduce heat 375
deg and bake another 20 minutes. Makes 6 to 8 servings.
Source from luhu.jp
shortening. Sprinkle water evenly over mixture, one tablespoon at a
time, Stirring with a fork, until mixture is moistened. Shape dough
into a ball, chill. For the cobbler: Combine 2 cups sugar, flour, and
nutmeg in a large dutch oven. Add peaches; set aside for 15 minutes.
Bring peaches to a boil. Reduce heat, cook for 10 minutes, over low
heat. Remove from heat; add almond extract and butter. Stir until
butter melts. Set aside. Roll 1/3 of the pastery to a thickness of
1/8 inch. Cut into 3/4 inch wide strips. Lay strips on baking sheet
and bake at 425 deg for 10 minutes. Roll half the remaining dough to
1/8 inch thickness. Fit into 8 x 12 x 2 pan. Spoon half the peach mix
into shell; arrange cooked strips over filling. Spoon remaining peach
mix into pan. Roll remaining pastery to 1/8 inch thickness. Cut into
3/4 inch wide strips; arrange in lattice pattern over dish. Pinch
seal edges and flute. Bake at 450 deg for 15 minutes; reduce heat 375
deg and bake another 20 minutes. Makes 6 to 8 servings.
Source from luhu.jp