MISC

Wicked Peach Cobbler


  • Basic Piecrust for double crust pie
  • 3 lbs medium peaches, peeled, pitted and cut inot 1/4 inch slices
  • 2 Tbsp cornstgarch
  • 1 c sugar
  • 2 tsp fresh lemon juice
  • 1/2 tsp ground cinnamon, plus more for the top of the crust
  • 4 Tbsp (1/2 stick) butter, chlled, cut into small pieces
  • Preheat oven to 375 degrees. Lightly butter an 8" square baking dish.
  • In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
  • Fold in the butter. Spoon half of the peach mixture into a prepared dish.
  • On a lightly floured work surface, roll out the smaller disk of dough into an 8" square about 1/8" thick, trimming the dough as needed. Place over the peaches in a baking dish.
  • Top with the remaining peaches.
  • Roll out the larger disk of dough into an 11" square about 1/8" thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down on the sides of the dish.
  • Pinch the dough firmly onto the top edge of the dish.
  • Press the overhanging dough onto the sides of the dish.
  • Cut a few slits in the top of the dough.
  • Place the dish on a baking sheet to catch any drips.
  • Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes.
  • Sprinkle the top of the dough with cinnamon. Serve hot, warm or at room temperature.
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