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Peach Cobbler 32

Peach Cobbler 32 comes together with Sugar, Lemon Juice, All Purpose Flour, Butter, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1
• 1
• 2
• 2
• 1/4
• 1 1/4
• 1/2
• 1/2
• 2

Method (preview)

1. 1

   Sprinkle sugar over peaches; let stand 30 minutes. Sprinkle lemon juice over peaches; let stand 10 minutes. Add flour; stir well.

2. 2

   Roll 1/2 pastry dough out to 1/8-inch thickness.

3. 3

   Line bottom of greased two quart baking dish with pastry.

4. 4

   Spoon peach mixture into prepared pastry.

5. 5

   Sprinkle top with 1 tablespoon sugar; dot with 2 tablespoons butter.

6. 6

   Roll remaining dough out to 1/8-inch thickness; cut into 1 1/2-inch wide strips.

7. 7

   Place strips on top of peaches to make lattice design.

8. 8

   Sprinkle top with remaining 1 tablespoon sugar and with 2 tablespoons butter.

9. 9

   Bake at 400 degrees for 40 minutes or until top is brown.

10. 10

    Pastry: Combine flour and salt in mixing bowl, cut in butter until mixture resembles coarse meal. Add egg and lemon juice; stir well.

11. 11

    Sprinkle ice water evenly over mixture, a little at a time to make soft dough.

12. 12

    Knead dough on lightly floured surface.

13. 13

    Shape into balls.

14. 14

    Wrap in wax paper and chill 30 minutes.