Southern Peach Cobbler
Pastry Dough
Adapted from epicurious.com
2
¼ c all-purpose flour
2
T granulated sugar
1
t salt
2
sticks (1 cup) less 1 tablespoons cold unsalted butter
6
to 8 T ice water
In
a large bowl with a pastry blender, in a food processor or stand mixer blend or
pulse together flour, sugar, salt, and butter until mixture resembles coarse
meal. Add 2 tablespoons ice water and
toss with a fork or pulse until incorporated. Add enough remaining ice water, 1
tablespoon at a time, tossing or pulsing to incorporate, until mixture begins
to form a dough. Pat into a ball and chill 30 minutes.
Roll out the
dough. With about 1/3 of the dough, cut
into one inch squares (or smaller) then place on a cookie sheet. Bake the squares on 375 F for 7-10 minutes or
until golden brown.
Peach Filling
Adapted from iheartrecipes.com
2 lbs sliced
frozen peaches, drained (reserve juice)
1 cup
granulated sugar
1 T unsalted
butter
1 t ground
cinnamon
¼ t ground
nutmeg
1½ c water
or reserved peach juice
2 t pure vanilla
extract
3 T all
purpose flour
Place the
peaches in a large pot. Add 1 cup water
or peach juice, sugar, cinnamon, and nutmeg.
Turn the heat to medium high. With
the remaining ½ cup of water or peach juice sprinkle in 3 tbsp of all purpose
flour then mix. Once the peach mixture
starts to bubble, pour the flour mixture into the peach mixture. Stir, and
reduce the heat to low. Once mixture is
slightly thickened, remove from heat and stir in butter and vanilla. Toss the cooked pie dough squares into the
peach mixture and fold in.
Pour the
peach mixture into a lightly greased 13 x 9 baking dish. Roll out the remaining dough, and cut it into
strips Place the dough strips on top of the cobbler, lattice style. Bake for 40 minutes on 375o. Cool slightly and serve topped with vanilla
ice cream.