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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fresh Peach Cobbler Recipe

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This recipe for Fresh Peach Cobbler is from The Abernethy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Pastry ...2 c flour
1/2 tsp salt
2/3 c plus 2 T shortening
4-5 T cold water
1 egg white, beaten
4 c sliced fresh peaches
2 T lemon juice
3/4 c sugar, divided
2 T flour
1/4 c water
1/2 c butter or margarine, divided

Directions:
Directions:
Cut shortening into flour and salt until it resembles coarse meal. Sprinkle water over..stir with a fork until dry ingredients are moistened. Shape dough into a ball and chill.
Roll pastry into a 14x10 inch rectangle on a floured surface. Transfer pastry to a 10x6 inch baking dish centering pastry lengthwise in dish and allowing pastry to hang over sides of dish. Brush pastry with egg white.
Combine peaches and lemon juice. Add 1/2 c sugar and flour. Spoon peaches into prepared dish..sprinkle with remaining 1/4 c sugar and water. Dot with 1/4 c butter. Fold excess pastry over peaches leaving a 2 inch strip uncovered..dot pastry with remaining 1/4 c butter. Bake at 425 for 35 min.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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