LOCATION: Recipes >> Peach Cobbler Recipes >> Peach Cobbler 32
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Peach Cobbler 32
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DOUBLE CRUST PEACH COBBLER
1 c. sugar
4 c. sliced (fresh or frozen) peaches
1 Tbsp. lemon juice
2 Tbsp. all-purpose flour
2 Tbsp. sugar
1/4 c. butter
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter
1 egg, slightly beaten
2 tsp. lemon juice
1 to 1 1/2 Tbsp. ice water
Sprinkle sugar over peaches; let stand 30 minutes. Sprinkle lemon
juice over peaches; let stand 10 minutes. Add flour; stir well.
Roll 1/2 pastry dough out to 1/8-inch thickness. Line bottom of
greased two quart baking dish with pastry. Spoon peach mixture into
prepared pastry. Sprinkle top with 1 tablespoon sugar; dot with 2
tablespoons butter. Roll remaining dough out to 1/8-inch thickness;
cut into 1 1/2-inch wide strips. Place strips on top of peaches to
make lattice design. Sprinkle top with remaining 1 tablespoon sugar
and with 2 tablespoons butter. Bake at 400 degrees for 40 minutes
or until top is brown.
Pastry: Combine flour and salt in mixing bowl, cut in butter until
mixture resembles coarse meal. Add egg and lemon juice; stir well.
Sprinkle ice water evenly over mixture, a little at a time to make
soft dough. Knead dough on lightly floured surface. Shape into
balls. Wrap in wax paper and chill 30 minutes.
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