| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert, Pie, Cobbler, Peach, Sthrn/livng |
1 |
Cobbler |
INGREDIENTS
| 8 |
c |
(approx) fresh peaches; sliced |
| 1/3 |
c |
All-purpose flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Ground cinnamon |
| 1 |
c |
;water |
| 1/2 |
c |
Butter or margarine; melted |
| 1 |
ts |
Almond extract |
| 3 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Salt |
| 3/4 |
ts |
Baking powder |
| 3/4 |
c |
Shortening |
| 6 |
tb |
To 8 tbsp ice water |
INSTRUCTIONS
PASTRY
Dredge peaches in flour; add next 5 ingredients, and mix well. Set
aside.
Roll three-fourths of pastry to 1/8-inch thickness on a lightly-floured
surface; fit into a 13" x 9" x 2" baking dish. Spoon in peach mixture.
Roll remaining pastry out to 1/4-inch thickness on a lightly-floured
surface; cut into 1/2-inch strips. Arrange in lattice fashion over
peaches. Bake at 350 F degrees for 1 hour. Yield: 8 to 10 servings.
Pastry:
Combine dry ingredients; cut in shortening with pastry blender until
mixture resembles coarse meal. Sprinkle ice water evenly over surface;
stir with a fork until dry ingredients are moistened. Shape into a ball.
Yield: pastry for 1 cobbler. Thelma Robinson of Alabama, July, 1995
"Southern Living". Typos by Jeff Pruett.
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