Double Crust Peach Cobbler Recipes Recipe For Chili

DOUBLE CRUST PEACH COBBLER

Steps:

• Preaheat the oven to 350 degrees.
• In a mixing bowl, combine flour, salt and Crisco.
• Mix until the mix is crumbley, add water and mix well.
• On a floured surface, knead the mixture several times or about 3 minutes.
• Cut mixture in half, form into two balls and cover with plastic wrap and chill.
• Add sugar,flour and spices to peaches.
• Melt the butter in a large saucepan over medium heat, add peaches and mix well.
• Simmer for 7 minutes Remove from heat and cool. Add vanilla.
• Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10. Place in a greased 11x9 baking dish.
• Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
• Roll out second ball on floured surface and cut into strips. Place strips in any form.weaved or otherwise on top of peach mixture. Swab top strips with softened butter with a brush or paper towel.
• Sprinkle top with a mixture of cinnamon and sugar.
• Bake for 30-40 mins until golden brown.
• Let rest for about 10 minutes so crust will set.

DOUBLE CRUST PEACH COBBLER

Steps:

• FOR THE FILLING:.
• In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms. Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
• Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
• Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. Bake 15 to 18 more minutes or until browned. Serve with vanilla ice cream.
• FOR THE DOUBLE-CRUST PASTRY.
• Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. Shape into a ball. Wrap in plastic wrap and chill until ready to use.

OLD FASHIONED PEACH COBBLER

Steps:

• In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
• In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
• Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
• Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.