Peach cobbler #1

 
                              Peach Cobbler #1
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cobblers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Recipe        pastry
   15                    fresh peaches -- peeled and
                         sliced (ripe)
    1      C.            sugar
    4      Tbsp.         flour
    2      Tsp.          cinnamon
    4      Tbsp.         butter
                         fruit juice (optional)
                         Pastry:
    2      C.            flour
      2/3  C.            shortening
      1/2  Tsp.          salt
    6      Tbsp.         water
 
 Prepare the pastry according to directions, roll out the
 dough to a 1/4 inch thickness and cut into long 1 inch wide
 strips. Place 4 or 5 strips across the bottom of 3 quart
 baking dish (the cobbler is too doughy if it has a solid pastry
 bottom). Reserve extra strips for the top of the cobbler.
 Prepare the peach filling by combining the remaining ingredi- 
 ents in a large bowl. Toss thoroughly to blend flavors, taking
 care not to crush peaches (if the mixture seems to dry, add a
 few tablespoons of any fruit juice). Pour the peach filling
 into the cobbler dish and top with a latticework of the remain- 
 ing pastry strips. Brush the top of the cobbler with milk and
 sprinkle with sugar to taste. Bake at 350 degrees for about 40
 minutes or until golden brown and bubbly in the center. Serves
 8 to 10. My favorite peach cobbler recipe.
 
 Pastry:
 In a large bowl or on a pastry marble blend the flour,
 shortening and salt by hand to a cornmeal consistency. Add the
 water, little by little, until totally incorporated. The dough
 may be rolled out for a large tart or several individual
 tartlets or cut into strips for a cobbler.
 
 
 
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