A wonderfully tangy peach cobbler that I found in a supplement to the Sunday newspaper years ago. I don't think I've ever served it to anyone who hasn't liked it. The filling is also great for a pie. For a really decadent dessert, serve this with a scoop of Blue Bell Homemade Vanilla Ice Cream! YUM!! The preparation time is approximate since I've never timed it. The cook time includes chill time for the dough.
- 6 -8 cups sliced peaches, fresh" or" frozen (thawed)
- 1⁄4 cup lemon juice
- 3⁄4 cup orange juice
- 2 cups granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1⁄2 cup margarine or 1⁄2 cup butter
- 2 1⁄2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup shortening (I use Crisco butter-flavored sticks)
- 1 egg
- 1⁄4 cup ice water
- Combine peaches, lemon juice and orange juice.
- In a separate bowl, mix sugar, spices and cornstarch.
- Heat peaches, juices and butter in a saucepan over medium heat until butter is melted.
- Mix in dry ingredients; remove from heat and set aside while you prepare crust.
- Sift flour, sugar and salt together.
- Add shortening and mix until crumbly.
- Whip egg and water together, then sprinkle onto flour mixture.
- Mix just until dough forms.
- Chill for 30 minutes.
- Roll out 1/2 of dough and put in bottom and 1/2" up the sides of a 9"x 13" baking dish.
- Bake in 350° oven for 20 minutes.
- Pour peach filling into crust.
- Roll out remaining dough and cut into strips.
- Cover filling with dough strips.
- Sprinkle with 1 Tablespoon sugar and 1 Tablespoon melted butter.
- Bake 35-40 minutes.