Auntie's Peach Cobbler
This peach cobbler is an early summer favorite, perfect for those long summer nights when a sweet dessert is absolutely called for.
(up to 1/2 c.)
cut into small pieces
Auntie's Peach Cobbler Crust
Filling: Combine all ingredients for filling in a large glass bowl; set aside until syrup forms.
Pie Crust: Combine flour, salt and Clabber Girl Baking Powder; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (about 1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill until the dough has risen (about 1-2 hours).
Preheat oven to 350 degrees F.
Roll half of pastry to 1/4-inch thickness on a lightly floured surface; cut into 8-inch square. Place pastry square into an 8-inch baking pan; press dough onto bottoms and up the sides of the pan. Prick bottom of pastry with a fork; bake at 350 degrees F for 10-minutes or until lightly golden brown.
While bottom crust is baking roll remaining pastry into 8-inch square; cut into 1/2-inch strips.
Spoon peach mixture into baked pastry square. Arrange reserved pastry strips in lattice fashion across top of cobbler. Bake in preheated oven for 45 minutes or until crust is browned.
Recipe submitted by Karen Mitchell-Wilcher.