Preparation / Directions:
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. 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.
|
