A Southern Peach

Nothing is as delightful as a mouth full of Peach Cobbler washed down with a fragrant cup of dark roast coffee in the morning. I think there are few experiences that match the satisfaction of a well made cobbler. The crust should be tender yet flakey infused with the scent of the peaches. The peaches should be done but still retaining a soft but firm texture. The juices should be caramelized but not to thick,coating the peaches and crust when plated. I make this dish sparingly because it calls to me in my sleep and I cannot resist the urge to nibble until its gone.A well made cobbler is the enemy of diets and exercise programs and must be approached with extreme caution.LOL

The Recipe follows: 10in Pie

Crust

2 1/2 Cups All Purpose Flour

I cup vegetable shortening

I/2 stick of butter

1/2 teaspoon salt

6 tbs water or until moist

Filling

2 -12 oz cans Delmonte Peaches

1 1/2 cups sugar

1 tsp vanilla flavor

I /2 stick butter

corn starch to thick juice

Cut ingredients for crust in a large bowl until it resembles small pebbles

add water till moist and dough holds together ..refrigerate and wrap for 1 hour..

Heat peach juices with sugar until it thickens slightly, add vanilla flavor then thicken with corn starch mixed with water. after mixture thickens enough to coat a spoon..let cool

Roll out dough and add to pie plate heat oven to 375 and cook crust for 10min let cool.

Fill pie plate with peaches cut in pieces of butter then add juice. add top layer of crust...

Bake for approx. 35min until brown and bubbling..Assist browning by brushing crust with milk or butter.


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