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Peach Cobbler: Old Fashioned and Homemade with a Buttery Pie Crust Recipe Video
|For 2 pie crusts|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Butter||1⁄2 Cup (8 tbs), cold|
|Shortening||1⁄2 Cup (8 tbs), cold (butter flavored)|
|Ice cold water||1⁄2 Cup (8 tbs) (or more)|
|For peach filling|
|Canned peach||52 Ounce, sliced (2 (26 ounce ) cans)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Cinnamon powder||1 Teaspoon|
|Nutmeg powder||1 Pinch|
|For sugar topping|
|Brown sugar||1 Tablespoon|
|Cinnamon powder||2 Teaspoon|
Calories 784 Calories from Fat 398
% Daily Value*
Total Fat 45 g69.5%
Saturated Fat 21.7 g108.7%
Trans Fat 2.2 g
Cholesterol 72.6 mg24.2%
Sodium 336.7 mg14%
Total Carbohydrates 92 g30.6%
Dietary Fiber 6 g23.8%
Sugars 47.1 g
Protein 7 g13.7%
Vitamin A 43.2% Vitamin C 12.7%
Calcium 4.7% Iron 19.1%
*Based on a 2000 Calorie diet
1. CRUST: In a bowl add flour, sugar and salt. Whisk them till combined.
2. Add the butter and shortening and with hands mix until mixture resembles very large crumbs. Do not over mix.
3. Pour ice cold water and stir just until combined. Gather the dough into a ball and flatten it.
4. Cover with plastic wrap and place in the refrigerator for around 30 minutes or until cold.
5. CINNAMON SUGAR: In a bowl, mix sugar, brown sugar and cinnamon. Set aside.
6. Preheat Oven to 375 degrees F.
7. PEACH FILLING: In a saucepan pour 1 can of undrained peaches.
8. Drain the other can and pour the peaches into the saucepan.
9. Add butter, lemon juice, cinnamon, nutmeg and sugar.
10. Stir and heat over medium low just till sugar dissolves and the liquid is syrupy. Set aside.
11. PIE: Remove the dough ball from the fridge.
12. Divide the chilled pie crust into 2 balls.
13. Sprinkle flour on clean work surface and roll out one ball until it is about 1/8 inch thick.
14. Place it inside a deep dish pie pan. Press to shape if needed. Sprinkle on some cinnamon sugar mixture if desired and press it into the crust.
15. Spoon the peach filling on the bottom crust. Pour on a little juice if desired (1/2 cup will do just fine).
16. Roll out the second dough ball so that it is long enough to make strips that will reach from one end of the pie pan to the other.
17. Using a knife or pizza cutter cut out around 10, 1-inch strips.
18. Lay the strips criss-cross on top of the peaches and press the ends into the pie crust rim.
19. Put a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture.
20. Bake for around 45 minutes or until golden.
21. Remove from oven and allow it to sit for a few minutes before serving.
22. In a serving plate, slice the cobbler and serve warm.