Recipe courtesy of Sisters of the New South
Peach Cobbler
- Level: Intermediate
- Yield: 1 pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 681
- Total Fat
- 54
- Saturated Fat
- 15
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 5
- Cholesterol
- 36
- Sodium
- 364
- Total: 1 hr 45 min (includes standing time)
- Active: 55 min
Ingredients
Crust:
5 cups all-purpose flour
5 tablespoons granulated sugar
1 tablespoon salt
3 eggs
2 pounds butter-flavored shortening, preferably Crisco
Filling:
Oil, for coating the pan
10 fresh peaches, peeled and chunked
1 cup light brown sugar
1/4 cup vanilla flavor
1/2 cup (1 stick) butter, melted, plus more for brushing
2 tablespoons ground nutmeg
1 tablespoon ground cinnamon
1/2 cup cornstarch
Directions
Special equipment:
a sifter- For the crust: Using a sifter, sift the flour, granulated sugar and salt together twice in a bowl. In another bowl, whisk the eggs and 3/4 cup room temperature water together. In the flour bowl, mix the shortening in with your hand to create texture of small flour balls. Add 1/2 cup water and mix with your hands until mixed thoroughly. Let stand for 10 minutes, then divide the dough into thirds. Roll out two of the balls of dough into crusts large enough to be the bottom and top crust; save the remaining ball of dough for another use.
- For the filling: Preheat the oven to 350 degrees F.
- Coat a 2-inch-deep stainless steel pie pan with oil. Cover the bottom of the pan with freshly made pie crust. Place in the oven and let brown, approximately 10 minutes.
- Combine the peaches, light brown sugar, vanilla, butter, nutmeg and cinnamon together in a pot. Heat on medium heat until it starts to boil, then remove from the heat. Whisk together the cornstarch and 1 cup cold water. Slowly add to the peaches and other ingredients in the pot. Stir slowly until it has reached the desired thickness. Add the cobbler filling to the pan with the browned cobbler crust. Cut the freshly rolled pie crust into 1-inch strips. Place strips of pie crust on top of the filling in a crisscross pattern. Brush some of the melted butter on top of the pie. Bake until the crust is brown, approximately 25 minutes.