Family Favorite–Peach Cobbler

It is almost the end of peach season and wherever you are, bite into one more of those juicy sweet, sunset-colored rounds. For peach enthusiasts—like me, the season does not last long enough. Most of my peaches this summer were from Michigan. But I did score several of my favorites from, Chilton County, Alabama. This cobbler is my grandmother’s recipe and it is full of those Alabama peaches.

Alice’s Peach Cobbler

Grandmother’s peach cobbler. Ice cream only makes it taste better!

This recipe is part of our family food heritage; what are some of the “must have” dishes in your family?

Pastry

31/4 cups all-purpose flour, sifted

1 cup shortening

3 tablespoons light brown sugar

11/2 teaspoon salt

1/4 teaspoon lemon zest

6 to 8 tablespoons ice water

1. Pulse first 5 ingredients in a food processor 6 to 8 times or until mixture resembles coarse meal.   (Do not overprocess.)

2. Add ice water, 1 tablespoon at a time, until mixture is moist enough to shape into a ball, pulsing once after each addition.  Divide mixture in half; shape each half into a ball.  Cover and chill at least 2 hours.

Peach Filling

Peach filling, just needs the butter and the top crust.

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

71/2 cups fresh or frozen sliced peaches (about 4 lb. fresh peaches)

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

2 tablespoon butter, cut into pieces

1 teaspoon milk

1 tablespoon granulated sugar

1. Roll half of pastry dough  between two sheets of wax paper to fit 11 3/4 x 7 1/2-inch baking dish.  Remove top sheet of wax paper; invert pastry dough into baking dish Remove remaining sheet of wax paper. Gently fit dough into dish

2. Combine 3/4 cup granulated sugar and next 3 ingredients in a small bowl.  Gently stir together peaches, lemon juice, and vanilla in a large bowl.  Add sugar mixture, tossing gently to coat.  Place peach mixture in prepared pastry crust in baking dish.  Top filling with butter.

3. Roll remaining half of pastry dough to cover 11 3/4 x 7 1/2-inch baking dish between two sheets of wax paper; remove top sheet of wax paper.  Invert pastry onto top of pie; remove remaining sheet of wax paper.  Trim off excess pastry along edges.  Fold edges under and crimp to seal.  Brush top of pastry with milk, and sprinkle evenly with remaining Tablespoon  granulated sugar. Cut slits in top crust for steam to escape. Place baking dish on a baking sheet or over aluminum foil.

4. Bake, on second rack from bottom of oven, at 400° for 1 hour and 5 minutes to 1 hour and 15 minutes or until golden and bubbly, shielding edges with aluminum foil after 40 minutes to prevent excess browning.  Remove to a wire rack, and let stand at least 45 minutes before serving. YIELD: 8 to 10 servings