MISC

Wicked Peach Cobbler

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• 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.