| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pie | 8 | Servings | ||
INGREDIENTS
| 12 | Fresh peaches (may substitute frozen) | |
| 1 | Stick butter or margarine | |
| 1 1/2 | tb | Flour |
| 1 | c | Sugar |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Ground cloves |
| 1/2 | Lemon; juice of | |
| 1 | c | Flour |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 1/8 | ts | Nutmeg |
| 4 | tb | Shortening |
| 4 | tb | Ice water |
INSTRUCTIONS
PEACH FILLING PASTRY Peach Filling: Peel peaches and dice into 1/4 inch cubes. Melt butter, add flour and stir until smooth. Add sugar, nutmeg, cloves, lemon juice and peaches. Mix well and set aside. Pastry: Mix flour, sugar, salt and nutmeg. Add shortening. Work mixture until it has the texture of coarse meal. Add ice water and stir with a spoon, using as few strokes as possible. Cobbler: Roll out dough on floured surface. Prepare 4 pastry shells to fit any deep sided baking dish (9x5 or 8-inch square). Bake 2 of the shells at 350° until golden brown. Cool. Place 1 unbaked shell in bottom of dish. Add layer of peach filling. Place a baked shell on top of the peaches and top with more filling. Add a second baked shell and cover with remaining peach filling. Top with final unbaked pastry to cover the dish. Bake at 350° for 45 minutes or until golden brown. Yield: 8 servings. WILLIE BRAXTON From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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