Supreme peach cobbler
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar + 1 tbsp, divided |
| ¼ | cup | Flour |
| ½ | teaspoon | Nutmeg |
| 4½ | cup | Flour |
| 1 | teaspoon | Salt |
| 10 | cups | Sliced peaches |
| 1 | teaspoon | Almond extract |
| ⅓ | cup | Butter or margarine, melted |
| 1½ | cup | Shortening |
| 1 | cup | Water + 2 tbsp |
Directions
COBBLER
PASTERY
For the pastery: Combine flour and salt in a mixing bowl. Cut in shortening. Sprinkle water evenly over mixture, one tablespoon at a time, Stirring with a fork, until mixture is moistened. Shape dough into a ball, chill.
For the cobbler: Combine 2 cups sugar, flour, and nutmeg in a large dutch oven. Add peaches; set aside for 15 minutes. Bring peaches to a boil.
Reduce heat, cook for 10 minutes, over low heat. Remove from heat; add almond extract and butter. Stir until butter melts. Set aside. Roll ⅓ of the pastery to a thickness of ⅛ inch. Cut into ¾ inch wide strips. Lay strips on baking sheet and bake at 425 deg for 10 minutes. Roll half the remaining dough to ⅛ inch thickness. Fit into 8 x 12 x 2 pan. Spoon half the peach mix into shell; arrange cooked strips over filling. Spoon remaining peach mix into pan. Roll remaining pastery to ⅛ inch thickness. Cut into ¾ inch wide strips; arrange in lattice pattern over dish. Pinch seal edges and flute. Bake at 450 deg for 15 minutes; reduce heat 375 deg and bake another 20 minutes. Makes 6 to 8 servings.