Yield: 1 servings
|3 pounds||Peaches; fresh, ripened, peeled and thin-sliced, (about 7 C worth)|
|2 cups||Cane; (white) sugar|
|2 tablespoons||All purpose Flour; up to 4|
|2||Egg yolks - set Egg Whites aside|
|1||Stick Unsalted Butter - cut into 10 pats|
|2||Pie Crusts - if in a hurry; I use Pillsbury in the Red box - flakey and good, up to 3|
|2 tablespoons||Fresh Lemon Juice; (for Peach or Apple cobbler)|
Try my Peach Cobbler. This recipe can be made into an Apple (or other fruit) cobbler. Just switch fruits. I've made it many times and always get raves.
Spray a 2 qt. or 8" square casserole with "Bakers Joy" Put one crust on bottom and dust lightly with nutmeg and cinnamon Put sliced peaches in a bowl w/sugar, flour, nutmeg and cinnamon (Add almond extract if making Cherry cobbler) Set aside until syrup forms Mix Egg Yolks in with peaches... Put fruit mixture into dish w/bottom crust. Dust top again with cinnamon and nutmeg very lightly. (Don't overpower it) If you want a 3 crust cobbler, cut one crust into strips and pre-bake. Add baked crust strips to the middle of the cobbler before capping with the final unbaked pie crust.
Place 10 pats butter on top of mixture and cover with last pie shell, flute and trim. Cut slits in top to allow steam to escape. Brush top shell with egg whites and dust well with sugar.
Bake at 375° for 15 minutes - Reduce to 325° for an additional 45 minutes or until crust is browned and beautiful.
Serve with "Blue Bell" HoMade Vanilla Ice Cream - Whooaaa boy!! .) Posted to bbq-digest by Jack Chambles <jchambles@...> on Sep 13, 1999, converted by MM_Buster v2.0l.