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Peach Cobbler

12 Feb

About 8 cups sliced fresh peaches

2 cups sugar

4 TBSP all-purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

1/3 cup butter, melted

Pie Pastry

 

Preheat oven to 450

Combine peaches, sugar, flour, and cinnamon; set aside until syrup forms. Meanwhile make pastry. Mix together 2 cups all-purpose flour, 1/2 tsp salt, and 2 tsp sugar. Cut in 2/3 cup shortening with pastry blender until it resembles course meal. Sprinkle 6 Tablespoons ice water over mixture, stirring with a fork; mix with a firm stirring motion. Add more ice water if needed. Pastry is ready when it forms clumps and clings together when lightly squeezed with hands. Form into a ball; it will will be necessary to use pressure, and work quickly so as to not soften the shortening. Divide dough in half and roll out on a floured surface to 1/8 inch thick.

Bring peach mixture to a boil and cook over low heat 10 minutes or until fruit is tender. Cut pastry into a 10 x 8 inch rectangle. Spoon half of peach mixture into a 10 x 8 buttered baking dish; top with pastry. Bake  for 12 minutes or until golden brown. Spoon remaining peaches over baked crust. Roll out remaining pastry and cut into 1/2 inch strips; arrange in a lattace design over fruit. Return to oven for 10 to 15 minutes or until lightly browned.

 

 

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