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|EVERY FEW MINUTES|
|SOUTHERN PEACH COBBLER|
3 cups flour
1 tsp. salt
1 tbsp. sugar
1 cup Crisco
1/2 cup ice water
3 large cans freestone peaches
1 whole nutmeg, grated (depending how large, you may only need 1/2)
1-1/2 cup sugar
Mix flour salt and sugar. Cut in shortening (with hands or pastry blender)- two knifes works just as well. Add ice water gradually until mixture is a stiff dough. Wrap in plastic wrap and chill.
In the meantime, mix sugar and nutmeg; drain 2 cans of peaches and mix with one can peaches with juice. After dough has chilled about an hour, divide into half.
Take one piece, roll out and cut into strips. Line a 10 x 14-inch pan (this makes a large pie) with some of peaches and juice. Sprinkle with sugar and nutmeg mixture. Place strips of dough over peaches. Dot all over with butter. Put another layer of peaches, and sugar/nutmeg mixture. Dot all over with butter. Roll out rest of dough and cut into strips. Make a lattice (looking) crust by laying dough length of pan and topping those with rest of dough (cut shorter) across the long strips.
This is still pretty without the trouble of interlocking strip of dough like a regular lattic crust. If you have extra dough take it and place all around the edge of pie and crimp; making a pretty edge.
Bake for approximately 1 hour+ until pie is bubbly and crust is nice and brown. This makes a pie that has like dumplings in the middle. Spoon out while still warm and serve with vanilla ice cream.
I always make this for a large gathering. Bake a trial one to make sure the sugar and nutmeg is to your taste.
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