Yield: 1 servings
|3 cups||All-purpose flour|
|1 cup||Butter-flavor shortening or shortening|
|⅓||To 1/2 cup ice-cold water|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|4 cups||Peeled and sliced peaches|
|3 cups||Fresh red raspberries, blackberries or blueberries (or use frozen loose-pack berries)|
|2 tablespoons||Butter or margarine|
|1 teaspoon||Sugar Cream or Ice cream|
Source: MIDWEST LIVING AUGUST 1994 p.102 Annual Raspberry Festival; Hopkins, Minnesota From: Sallie Krebs The homey dessert on our cover is a favorite from our Test Kitchen. It combines raspberries and peaches. A flaky, woven crust tops the fruit filling.
1. For cobbler crust, in a mixing bowl, combine the flour and salt.
Cut in shortening till mixture resembles coarse crumbs. Gradually pour in water and blend to form a dough. Divide into two portions of one-third and two-thirds.
2. On waxed paper, pat or roll the larger portion of dough to form a 12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch baking dish. Trim pastry even with top of the dish.
3. In a large bowl, stir together the 1½ cups sugar, cornstarch, cinnamon and nutmeg. Stir in peaches and berries. Transfer to pastry-lined baking dish. Dot with butter or margarine.
4. Roll remaining pastry into a 9x8-inch rectangle. Cut into eight 1-inch-wide strips. Arrange over raspberries in a lattice. Trim to fit dish or tuck under bottom pastry.
5. Mix the yolk with the milk. Brush the mixture over pastry.
Sprinkle with 1 teaspoon sugar. 6. Place on a baking sheet. Bake in a 375-F oven for about 60 minutes or till crust browns, and filling is bubbly. Serve warm with cream or ice cream. From: Sallie Krebs Date: 14 Jun 94 Submitted By GAIL SHIPP On 07-09-95