Recipe: Old Fashioned Peach Cobbler
- 2 1/2 cups all−purpose flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1 cup shortening
- 1 egg
- 1/4 cup cold water
- 3 pounds fresh peaches − peeled, pitted and sliced
- 1/4 cup lemon juice
- 3/4 cup orange juice
- 1/2 cup butter
- 2 cups white sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 tablespoon butter, melted
- Sift flour, 3 tablespoons sugar and salt into a medium bowl.
- Work in shortening with pastry blender until mixture is crumbly.
- In a small bowl, whisk together egg and cold water.
- Sprinkle over flour mixture and work with hands to form dough into a ball.
- Chill in refrigerator 30 minutes.
- Preheat oven to 350F.
- Roll out half of dough to 1/8 inch thickness and place in a 9×13 inch baking dish, covering bottom and halfway up sides.
- Bake for 20 minutes, or until golden brown.
- Combine peaches, lemon and orange juice in large saucepan.
- Add 1/2 cup butter and cook over medium low heat until butter is melted.
- In a separate bowl, combine 2 cups sugar, nutmeg, cinnamon and cornstarch.
- Stir into heated peach mixture, then remove from heat.
- Roll remaining dough to a thickness of 1/4 inch.
- Cut into half−inch−wide strips.
- Pour peach mixture into baked crust.
- Top with dough strips interwoven in a lattice pattern.
- Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter.
- Bake at 350F for 35 to 40 minutes, or until top crust is golden brown.
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: USA (General)