Wednesday, June 22, 2011

Peach Cobbler--from scratch

Last summer before I married, my mom and I canned and put up lots of vegetables. Hers were done in quarts, and mine were done in cute little pints. :) I put up mostly squash and green beans, but I also canned 12 quarts of peaches for peach cobblers. This made Jacob very happy and I finally made a cobbler a couple of weeks ago.
11 quarts of peaches, plus a jar of red plum jelly and bread-and-butter pickles

 Having the peaches canned takes so much work out of making a cobbler. All you have to do is open a jar and pour the peaches--syrup and all--into a pie crust.
 Below is the recipe I used. It's easy and fast--especially if you make your pie crust in a mixer. I use my KitchenAid mixer for just about everything.

Pie Crust for (2) 8 or 9 inch crusts:

2 1/4 c. all purpose flour
3/4 t. salt
1/2 c. shortening
2 T butter, cut into pieces
5-6 T cold water

Combine flour and salt in a mixing bowl. Cut in shortening and butter until mixture resembles small peas.
Add water, a little at a time, until ingredients are moistened and dough begins to hold together.
Divide dough in half. Pat each half into a ball and flatten slightly.
 Roll one portion out to use as bottom crust. Place in pie pan, pressing firmly against bottom and sides. Set aside. Roll out remaining portion and cut into strips (to be used for the lattice top) OR leave in one piece.
Pour 1 quart of canned peaches  (including all of the syrup) into crust. Sprinkle with cinnamon and sugar.

Lay strips of crust across top of pie to form a lattice top, OR place second whole crust on top and cut a few slits in the top. Either way, crimp or flute pie crust edges to seal.
Bake at 425*F for 20 minutes or until crust is golden brown. Serve warm with vanilla ice cream.

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