Saturday, September 10, 2005

Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler
3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
8 tablespoon water,
about2 cups sugar
3 tablespoon all-purpose flour
7 cups peaches; sliced
1 cup water
1/2 teaspoon almond extract
1/2 cup butter or margarine; divided

Preheat oven to 400 degrees°F. Combine flour and salt; cut in half ofshortening until mixture resembles coarse corn meal. Cut in remainingshortening until mixture is consistency of small peas. Sprinkle water overmixture and stir gently with a fork until mixture holds together. Pressinto smooth ball. Divide dough into thirds. On lightly floured board orpastry cloth roll out one-third of dough to 1/8 inch thickness; cut intosmall pieces about 1x3-inches. Place on ungreased baking sheet and bakeuntil lightly browned, about 8 minutes. Cover remaining dough and continuewith filling directons..
Reduce oven temperature to 375 degree °F. Grease a 3-quart baking dish.Stir together sugar and flour. Add peaches. water and extract; blendcarefully. Roll out one-third of dough to 1/8 inch thickness, shaping tofit into bottom and up sides of dish with a 1-inch overhang. spoon half ofpeach mixture into pastry, dot with half the butter. Place cooked pastrystrips over filling. Spread remaining filling over cooked pastry, dot withremaining butter. Roll out remaining one-third dough to 1/8 inchthickness, cut into 3/4 inch strips and arrange lattice-fashion overfilling. Trim edges, seal and flute. Bake 50-60 minutes.
Yield: 8-10 servings

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