| 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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