Peach cobbler - sl 7/83
1 Cobbler
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | (approx) fresh peaches; sliced |
| ⅓ | cup | All-purpose flour |
| 2 | cups | Sugar |
| 1 | teaspoon | Ground cinnamon |
| 1 | cup | ;water |
| ½ | cup | Butter or margarine; melted |
| 1 | teaspoon | Almond extract |
| 3 | cups | All-purpose flour |
| 1½ | teaspoon | Salt |
| ¾ | teaspoon | Baking powder |
| ¾ | cup | Shortening |
| 6 | tablespoons | To 8 tbsp ice water |
Directions
PASTRY
Dredge peaches in flour; add next 5 ingredients, and mix well. Set aside.
Roll three-fourths of pastry to ⅛-inch thickness on a lightly-floured surface; fit into a 13" x 9" x 2" baking dish. Spoon in peach mixture.
Roll remaining pastry out to ¼-inch thickness on a lightly-floured surface; cut into ½-inch strips. Arrange in lattice fashion over peaches. Bake at 350 F degrees for 1 hour. Yield: 8 to 10 servings.
Pastry:
Combine dry ingredients; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball.
Yield: pastry for 1 cobbler. Thelma Robinson of Alabama, July, 1995"Southern Living". Typos by Jeff Pruett.