Peach Cobbler Supreme
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8 cups sliced fresh peaches, approximately
2 cups sugar
2 to 4 Tbsp. all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. almond or vanilla extract
1/3 cup butter or margarine
Double Crust Pastry
2 cups all-purpose flour
1 tsp. salt
2/3 cup plus 2 Tbsp. shortening
4 to 5 Tbsp. cold water
To prepare pastry, combine flour and salt.
Cut in shortening with pastry blender
until mixture resembles coarse meal.
Sprinkle cold water, 1 Tbsp. at a time,
evenly over surface;
stir with a fork until dry ingredients are moistened.
Shape into a ball. Chill.
Yield: pastry for 1 double crust pie.
To prepare cobbler, combine peaches, sugar,
flour and nutmeg in a Dutch oven;
set aside until syrup forms.
Bring peach mixture to a boil;
reduce heat to low and cook
for 10 minutes or until tender.
Preheat oven to 425º.
Remove from heat;
add almond or vanilla extract and butter,
stirring until butter melts.
Roll half of pastry to 1/8" thickness
on a lightly floured surface;
cut into an 8" square.
Spoon half of peaches into a lightly buttered
8" square baking dish.
Top with pastry square.
Bake at 425º for 14 minutes or until lightly browned.
Spoon remaining peaches over baked pastry square.
Roll remaining pastry to 1/8" thickness,
and cut into 1" strips.
Arrange in lattice design over peaches.
Bake at 425º for an additional 15-18 min. or until browned.
Yield: 8 servings.
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