Old Fashion Double Crust Peach Cobbler

            
Old Fashion Double Crust Peach Cobbler
Crust
2 1/2 cups all purpose flour
3 tablespoons sugar
1teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
Cobbler
3 pounds fresh peaches – peeled, pitted, and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups sugar
1/2 teaspoon vanilla
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon butter, melted
Crust
In a mixing bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water add to flour mixture form a soft dough. Chill 30 minutes. Roll out half of dough to 1/8 inch thickness. Place in a 9×13 inch baking dish, covering bottom and halfway up sides. Set aside
Cobbler
In a saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, ad vanilla and pour into crust.
Crust
Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter. Bake at 350 for 50 to 60 minutes, or until top crust is golden brown.
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