| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Desserts, Snacks | 6 | Servings | |
INGREDIENTS
| 2 | c | Sugar + 1 tbsp, divided |
| 1/4 | c | Flour |
| 1/2 | ts | Nutmeg |
| 10 | c | Sliced peaches |
| 1 | ts | Almond extract |
| 1/3 | c | Butter or margarine, melted |
| 4 1/2 | c | Flour |
| 1 | ts | Salt |
| 1 1/2 | c | Shortening |
| 1 | c | Water + 2 tbsp |
INSTRUCTIONS
COBBLER PASTRY For the PASTRY: 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 PASTRY 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 PASTRY 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. Posted to MM-Recipes Digest V4 #245 by scotlyn@juno.com (Daniel S Johnson) on Sep 14, 1997
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