Peach Cobbler
Servings: 10
Ingredients
Pie Crust
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening (Crisco)
- 2 tablespoons vegetable shortening (Crisco)
- 7 tablespoons cold water
Pie Filling
- 4 cups peaches peeled and sliced
- 1 1/2 cups sugar
- 1 tablespoon Fruit Fresh or fresh lemon juice
- 1 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1/2 cup butter cubed
Instructions
Pie Crust:
- Stir salt and flour together. Cut in 1 cup plus 2 tablespoons Crisco
- shortening with pastry blender until pieces are the size of small peas.
- Slowly pour in water and toss with a fork until all mixture is moistened
- and you can form a ball. Divide in half. Roll half the dough on a
- floured surface to a rectangle that will fit in a 13x9 pan. Place in
- bottom of pan and up the sides. Roll out remaining dough on floured
- surface into a rectangle and cut strips to place on top of the pie
- filling.
Pie Filling:
- Stir sugar and Fruit Fresh into peaches and allow to sit a few minutes to
- draw out the juice. If you have 4-6 cups of peaches it works just fine.
- Stir in cinnamon and flour. Stir in butter. Pour into dough lined
- pan. Place dough strips on top criss-crossing like a lattice and crimping
- the edges with your fingers to seal. Sprinkle sugar all over top. Bake
- at 400 degrees about 45 minutes or until golden brown. Serve with ice
- cream.
Notes
NOTES : 4-6 cups of peaches are perfect. If you don't have Fruit Fresh use the juice of 1 lemon. Sometimes I use more cinnamon. And I
use Pillsbury Shake & Blend Flour in the cannister when I have it.
Blends in without any lumps. You can leave out the butter if you
don't want the extra fat but this gives it a rich taste. SHORTCUT: Buy 2 red boxes of Pillsbury Pie Crusts from the
refrigerated section. It will take 3 rolls so there will be one
left over for another pie or quiche. Use 1 1/2 rolls of crust
for the bottom crust and cut the remaining 1 1/2 rolls of crust
into strips for the top. I think it is really better than the
scratch recipe and no one knows the difference! Recipe By: Sherry Moman
Serving Size: 10
use Pillsbury Shake & Blend Flour in the cannister when I have it.
Blends in without any lumps. You can leave out the butter if you
don't want the extra fat but this gives it a rich taste. SHORTCUT: Buy 2 red boxes of Pillsbury Pie Crusts from the
refrigerated section. It will take 3 rolls so there will be one
left over for another pie or quiche. Use 1 1/2 rolls of crust
for the bottom crust and cut the remaining 1 1/2 rolls of crust
into strips for the top. I think it is really better than the
scratch recipe and no one knows the difference! Recipe By: Sherry Moman
Serving Size: 10