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----------------------------------COBBLER----------------------------------
2 c Sugar + 1 tbsp, divided 10 c Sliced peaches
1/4 c Flour 1 ts Almond extract
1/2 ts Nutmeg 1/3 c Butter or margarine, melted
6 servings
----------------------------------PASTERY----------------------------------
4 1/2 c Flour 1 1/2 c Shortening
1 ts Salt 1 c Water + 2 tbsp
For the pastery: Combine flour and salt in a mixing bowl. Cut in
shortening. Sprinkle water evenly over mixture, one tablespoon at a time,
Stirring with a fork, until mixture is moistened. Shape dough into a ball,
chill.
For the cobbler: Combine 2 cups sugar, flour, and nutmeg in a large dutch
oven. Add peaches; set aside for 15 minutes. Bring peaches to a boil.
Reduce heat, cook for 10 minutes, over low heat. Remove from heat; add
almond extract and butter. Stir until butter melts. Set aside. Roll 1/3 of
the pastery to a thickness of 1/8 inch. Cut into 3/4 inch wide strips. Lay
strips on baking sheet and bake at 425 deg for 10 minutes. Roll half the
remaining dough to 1/8 inch thickness. Fit into 8 x 12 x 2 pan. Spoon half
the peach mix into shell; arrange cooked strips over filling. Spoon
remaining peach mix into pan. Roll remaining pastery to 1/8 inch
thickness. Cut into 3/4 inch wide strips; arrange in lattice pattern over
dish. Pinch seal edges and flute. Bake at 450 deg for 15 minutes; reduce
heat 375 deg and bake another 20 minutes. Makes 6 to 8 servings.
2 c Sugar + 1 tbsp, divided 10 c Sliced peaches
1/4 c Flour 1 ts Almond extract
1/2 ts Nutmeg 1/3 c Butter or margarine, melted
6 servings
----------------------------------PASTERY----------------------------------
4 1/2 c Flour 1 1/2 c Shortening
1 ts Salt 1 c Water + 2 tbsp
For the pastery: Combine flour and salt in a mixing bowl. Cut in
shortening. Sprinkle water evenly over mixture, one tablespoon at a time,
Stirring with a fork, until mixture is moistened. Shape dough into a ball,
chill.
For the cobbler: Combine 2 cups sugar, flour, and nutmeg in a large dutch
oven. Add peaches; set aside for 15 minutes. Bring peaches to a boil.
Reduce heat, cook for 10 minutes, over low heat. Remove from heat; add
almond extract and butter. Stir until butter melts. Set aside. Roll 1/3 of
the pastery to a thickness of 1/8 inch. Cut into 3/4 inch wide strips. Lay
strips on baking sheet and bake at 425 deg for 10 minutes. Roll half the
remaining dough to 1/8 inch thickness. Fit into 8 x 12 x 2 pan. Spoon half
the peach mix into shell; arrange cooked strips over filling. Spoon
remaining peach mix into pan. Roll remaining pastery to 1/8 inch
thickness. Cut into 3/4 inch wide strips; arrange in lattice pattern over
dish. Pinch seal edges and flute. Bake at 450 deg for 15 minutes; reduce
heat 375 deg and bake another 20 minutes. Makes 6 to 8 servings.
