Ingredients:
10 Cups Of Fresh Sliced Skinless Pitted Peaches
1 Cup Of Softened Unsalted Real Butter
2 1/2 Cups Of White All Purpose Baking Flour
2 1/8 Cups Of White Pure Cane Sugar
1 Tablespoon Of Pure Cornstarch
1 Teaspoon Of Fine Ground Table Salt
1/4 Cup Of Cold Bottled Water
1 Cup Of Meijer Vegetable Shortening
3/4 Cup Of Fresh Squeezed Orange Juice
1 Teaspoon Of Fresh Ground Cinnamon Powder
1 Large Fresh Whole Egg
1/2 Teaspoon Of Fresh Ground Nutmeg Powder
1/4 Cup Of Fresh Squeezed Lemon Juice
Information:
Serving Size 18
340 Calories Per Serving
18 Grams Of Fat
Preparation Instructions:
To begin this recipe, first you will need to take out a mixing bowl, and then mix together the white all purpose baking flour, three tablespoons of white pure cane sugar, and the fine ground table salt. Using a pastry blender, stir in the vegetable shortening until the cobbler batter is crumbly. Next take out another mixing bowl, and then briskly stir together the large fresh whole egg and cold bottled water. Evenly pour this mixture over the top of the cobbler batter, and then work the batter until it forms a firm dough. Next you will want to refrigerate the dough for half an hour. Moving along, next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next flatten out half of your dough to an eighth of an inch thickness, then place it inside of a nine by thirteen inch baking dish. Bake the bottom pastry layer for twenty minutes, or until it looks done. Next take out a large saucepan, and then stir in the fresh sliced skinless pitted peaches, fresh squeezed lemon juice, and fresh squeezed orange juice. Next stir into the same pan half a cup of softened unsalted real butter, and then heat these ingredients over medium heat until the butter has completely melted. Next mix in two cups of white pure cane sugar, fresh ground nutmeg powder, fresh ground cinnamon powder, and pure cornstarch. Once this filling mixture has simmered for a while, pour it into your baked pastry crust. For the next step, roll out your remaining half of the dough to a quarter inch thickness. Cut the dough into half inch wide lattice looking strips. Weave these lattice style strips over the top of the peach filling, then sprinkle them with one tablespoon of white pure cane sugar, and one tablespoon of melted butter. Your peach cobbler is ready to bake, so slide it into the oven for forty minutes, or until the crust is golden colored and crisp. Thanks for checking out this recipe.
