Recipe Archives->Pies->Peach Cobbler 47

Peach Cobbler
Yield: 12 servings

3 cups all-purpose flour
1 cup shortening
1/2 teaspoon salt
1/2 cup ice water (not cold tap water)

2 (30-ounce) cans sliced peaches in heavy syrup
1/2 cup granulated sugar or more to taste
2 tablespoons all-purpose flour
1 pinch salt, optional
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) butter, divided
1 teaspoon vanilla
2 tablespoons cinnamon-sugar, for topping

Preheat the oven to 375 degrees. Place flour, shortening and salt
in a medium bowl. Cut mixture with a pastry cutter or two knives
until it resembles small pebbles. Sprinkle ice water over dough,
while gently tossing the mixture just until it sticks together. The
dough should not be sticky. If it is, you've added too much water.
(If water is measured carefully, you should have just enough).

Transfer dough to a bowl, cover with plastic wrap and let sit at
room temperature about 30 minutes.

While dough rests, prepare filling: Drain peaches, pouring the syrup
into a large saucepan. Bring just to a boil over medium heat.
Meanwhile, stir together sugar, flour, salt and nutmeg.

Slowly add sugar mixture to boiling peach syrup; cook until thickened.
Remove from heat; add 1/4 cup butter and vanilla. Taste; add sugar
if desired. Let cool.

While syrup mixture cools, roll out crust to about 1/8 inch thick.
Cut out a 23-by-27-inch rectangle of dough; ease it into a
9-by-13-by-2-inch dish.  You should have an overhang of dough on
all sides.

Stir peaches into cooled syrup mixture. Pour into crust; fold the
overhanging crust over the filling, leaving a space in the center.
Cut off any excess dough. Tear the reserved dough scraps into pieces;
place on top of the filling, being careful not to completely cover
the cobbler.

Dot with the remaining 1/4 cup butter; sprinkle with cinnamon-sugar.
Bake for 40 to 50 minutes or until golden brown.

Printable version: peach-cobbler47.txt.