Layers Of Love Fresh Georgia Peach Cobbler Pie Recipes

GEORGIA'S BEST PEACH COBBLER

Steps:

• 1. Slice peaches, removing any briused or dark spot and of course the pits. Place in a bowl; drizzle lemon juice over peaches. I do this to keep the peaches from becoming dark. Sprinkle 1/2 cup sugar over peaches; stir gently to combine. Refrigerate until juices begin flow, atleast an hour.
• 2. Preheat oven to 350 degrees. Melt butter in a 9 X 13-inch baking dish. This will take about 5 to 7 minutes.
• 3. Whisk together 3/4 cup sugar, 3/4 cup flour, salt and baking powder. Add milk and whisk until smooth.
• 4. Remove baking dish from oven and pour batter into hot dish over melted butter. Spoon peaches and juice from peaches onto top of the batter. Do not stir.
• 5. This step is optional and I don't recall my mother adding this to her cobblers but I love the taste of cinnamon and peaches together. Combine 1/2 tsp with 2 tsp of sugar; sprinkle over top of cobbler. Place in preheated oven and bake 45 to 50 minunutes until batter is cake like and top is a nice golden brown.
• 6. Remove from oven and serve with a nice scoop of vanilla ice cream while the cobbler is still hot. Enjoy!
• 7. NOTE: You can use other fruits in place of peaches if you desire.

LAYERS OF LOVE -FRESH GEORGIA PEACH COBBLER-PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare Peaches: Cut an x into peaches. Blanch peaches in boiling water for 10-15 seconds. Peel.
• Slice peaches, and toss with sugar, butter, nutmeg, cinnamon, cloves, corn starch, Vanilla extract and lemon juice; mix well. Set aside while preparing crusts.
• Prepare crusts: Use homemade or purchased pie crusts to make three (3) crusts. Take the first crust (make sure that you have enough dough/crust to cover the bottom and up the sides of the pan or dish you are working with.). Use a deep enough dish to hold two layers of peaches. I used a 2 qt. glass Pyrex casserole dish. Insert the crust and partially bake for 10 minutes -until the bottom of the crust is set and a light tan color.
• Place half of the peach mixture on top of the partially baked bottom crust in the dish.
• Take another crust and cut into 4 strips, the length of the pie dish. Place strips on ungreased cookie sheet; bake 18 minutes. Cool enough to handle.
• Arrange the baked pastry strips on top of the peach mixture in the pie dish. It is okay if they break as you fit them in the pie dish -you won't see them after the pie is put together.
• Cover the pastry strips with the remainder half of the peach mixture.
• Place the top crust over the peaches and seal the edges. Cut a couple of slits in the top of the crust (or you can make a lattice top crust).
• Bake in a 350 degree oven about 1 hour or until crust is golden brown.
• NOTE: Make your own crust (You can use my "Never Fail Pie Crust," OR purchase refrigerated pie crust, such as Pillsbury pie crusts. https://www.justapinch.com/recipes/bread/other-bread/never-fail-pie-crust.html?p=42

GEORGIA PEACH COBBLER

Steps:

• Heat oven to 400°F Lightly grease an 8x8x2-inch baking pan. Prepare the filling by combining the sugar, cornstarch and syrup in a saucepan. Cook over medium heat, stirring, until the mixture boils and is thick. Add the canned peaches and almond extract. Keep the filling warm while you prepare the topping.
• To prepare the topping, mix the flour, sugar, baking powder and cinnamon. Cut in the margarine until the mixture resembles coarse crumbs. Combine the egg and milk in a small bowl, and stir into flour mixture just until moistened. Pour the filling into the prepared pan. Drop the topping into 6 mounds on top of the hot filling. Bake for 20 to 25 minutes or until a toothpick inserted into topping comes out clean. Serve warm with whipped topping or ice cream, if desired.
• Nutritional Information Per Serving: Calories 340; Total fat 7g; Saturated fat 1.5g; Cholesterol 35 mg; Sodium 180mg; ;Carbohydrate 66g; Fiber 2g; Protein 4g; Vitamin A 15%DV*; Vitamin C 10%DV; Calcium 6%DV; Iron 10%DV.
• % Daily Value.

GEORGIA FRESH PEACH COBBLER

Steps:

• Blanch and peel peaches; cut them in half; remove the pits, and slice them coarse.
• Note: to blanch peaches-have ready a large bowl of ice-cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches; with the slotted spoon place the peaches in the boiling water, two or three at a time (if the peaches are fully ripe, they will need only about 15 seconds in the boiling water, if not quite ripe, they will need more); with the slotted spoon, raise a peach from the water and move your thumb firmly over the skin; if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water; peel with your fingers, starting at the stem end.
• Place sliced peaches in a 3-quart saucepan with the sugar, butter, and water; stir briefly over med-high heat just until the mixture comes to a boil; remove from the heat and set aside.
• Adjust oven rack to the middle of the oven; preheat to 375°.
• Generously butter a shallow ovenproof baking dish with at least a 2-quart capacity; it can be larger but not smaller.
• Sift together the flour, baking powder, and salt; set aside.
• In a small bowl, beat the butter with the vanilla and almond extract; beat in the sugar to mix.
• On low speed add in half of the milk, then half of the sifted dry ingredients, the remainder of the milk then the remainder of the dry ingredients, scraping the sides of the bowl with a rubber spatula as needed and beating only until mixed.
• Pour the batter into the baking dish and spread it smooth.
• With a large slotted spoon, place the prepared peaches evenly over the batter (reserve the peach syrup for the moment); place the dish in the oven.
• Now, pouring the peach syrup (it will be thin) over the fruit will be easier if you pour it in two additions into a 2-cup measuring cup, then reach into the oven and quickly pour it over the top of the fruit in the baking dish.
• Place a cookie sheet on a rack below the baking dish to catch spills.
• Bake for 20 minutes; then decrease temperature to 325° and bake for 25 minutes.
• Serve immediately or within 20-30 minutes on large flat plates or in dessert bowls, spooning some of the thickened syrup from the bottom over or alongside each portion.
• Serve plain or with ice cream.

GEORGIA PEACH COBBLER

Steps:

• 1. Preheat the oven to 350 degrees F. Grease an 8X11 baking dish with non-stick cooking spray and set aside. In a medium-size mixing bowl coarsely mix 3/4 cup of the sugar, the flour, and 1/4 cup melted butter together. Sprinkle about one-third of this mixture on the bottom of the baking dish.
• 2. Add the peaches and juice. (If the juice from the peaches does not cover the peaches, add a small amount of water just to cover the peaches. Too little liquid will make the cobbler dry. Too much liquid will make it soupy.)
• 3. Top the peaches with the remaining sugar/flour mixture. Sprinkle the top with the remaining 2 tablespoons sugar and the remaining 1/4 cup butter. Bake for 30 to 40 minutes or until brown and bubbly. Serve hot! ***HINT: Fresh peaches can be used. When using fresh peaches, peel and slice them, sprinkling the slices with an additional 1/2 cup sugar. Refrigerate them for 2 to 3 hours before using. ***ALSO: If you do not have self-rising flour, you may substitute all-purpose flour. For every 1 cup of self-rising flour needed mix together: 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda

GEORGIA PEACH PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
• Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
• When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.