Fresh Peach Cobbler Cake
 
  crust
2-1/2 cup  flour
3 Tbsp  sugar
1 tsp  salt
1 cup  crisco shortening
1   egg
1/4 cup  ice water
  filling
3 lb.  peaches, thickly sliced
1/4 cup  lemon juice
3/4 cup  orange juice
2 cup  sugar
1 tsp  nutmeg
1 tsp  cinnamon
1 Tbsp  cornstarch
1/2 cup  (1 stick) butter
  topping
1 Tbsp  sugar
1 Tbsp  butter, melted
 
for crust, sift together flour, sugar, salt in a bowl. add shortening and 
work mixture with 2 knives until crumbly. beat egg and ice water 
together, sprinkle over flour mixture, work with knives until dough just 
forms a ball. chill 30 minutes. heat oven to 350 degrees. roll 1/2 of 
dough on waxed paper to 1/2 inch thickness. place in 13x9x2" baking dish, 
covering the bottom and 1/2 inch up the sides. bake 20 minutes or until 
golden brown. prick pastry all over with tines of fork before baking 
crust. combine sliced peaches with lemon and orange juice. in separate 
bowl, combine sugar, nutmeg, cinnamon and cornstarch. put peaches and 
butter in non-aluminum pan and heat butter to melt, stir in sugar mixture. 
remove from heat. roll second half of dough 1/4 inch thick and cut into 
1/2 inch strips. pour filling over baked bottom crust and cover filling 
with pastry strips in a lattice pattern, sealing edges of pastry tp edges 
of baking dish. sprinkle top with sugar, then melted butter. 
bake 40 minutes in a 350 degree oven or until crust is golden brown. 
 
serves: 10 
 
patty 
 
 
 
-- 
(ID: 6578) Mirror: rec.food.recipes: Mon, Aug 16, 2004


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