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Old Fashioned Peach Cobbler
For the crust:
2 2/3 cups All-purpose flour
2 tablespoons Sugar
2 teaspoons Salt
12 tablespoonsChilled, unsalted butter, cut into pieces
4 tablespoonsVegetable shortening, cut into pieces
6 to 8 tablespoons Ice water
For the filling:
8 Cups fresh peaches,Sliced
2 Cups Sugar
1/4 Cup Flour
1/2 teaspoon Cinnamon
1/2 teaspoon Ground nutmeg
1/3 C up Butter
Mix flour, sugar and salt in large mixing bowl. Add
butter and shortening. Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal. Drizzle 6 tablespoons ice water over mixture. Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll
out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside. Save remaining dough and set it aside also.
Preheat oven to 475 F.
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to sit until sugar is dissolved and a syrup forms. Over medium heat,
bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and add butter; stir in melted butter.
Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until
lightly browned. Spoon the remaining peach mixture over the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Bake an
additional 15 to 20 minutes or until browned.
© 2001 Rick McDaniel
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