Subj : 4/13 Peach Cobbler Day 4
To   : All
From : Dave Drum
Date : Fri Apr 12 2024 07:09 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Edna Lewis's Peach Cobbler
Categories: Pies, Pastry, Fruits, Desserts
     Yield: 7 servings

MMMMM---------------------------PASTRY--------------------------------
     3 c  Sifted A-P flour (345 g)
 1 1/2 ts Kosher salt
     1 ts Granulated sugar
     1 c  Unsalted butter; in 1/2"
          - pieces & frozen for 10
          - minutes
     2 tb Lard; frozen for 10 minutes,
          - cut in small pieces
     2 ts Granulated sugar; for
          - sprinkling on top crust,
          - opt

MMMMM--------------------------FILLING-------------------------------
     8 c  Firm, ripe peeled, sliced
          - peaches
   3/4 c  Granulated sugar
     2 tb All-purpose flour
   1/4 ts Salt
   1/2 ts Fresh grated nutmeg
     4 tb Butter; thinly sliced

 MAKE THE PASTRY: Set aside a small bowl of ice water. On
 a work surface, mound flour, salt and sugar, and mix to
 blend. Top with frozen butter and lard or shortening,
 and use a pastry cutter or your fingers to mix until it
 resembles coarse meal; some large pieces of the fats
 should still be visible.

 Quickly form a mound and, with your finger, draw a
 trench down the center. Sprinkle trench with 1
 tablespoon ice water and fluff flour so it absorbs the
 water. Repeat three times, drawing trenches and
 sprinkling each with 1 tablespoon ice water, so 4
 tablespoons of water have been incorporated. The dough
 should be starting to clump in large pieces. If
 necessary, add water by droplets until dough begins to
 form a mass.

 Gather dough with a pastry scraper. Working quickly, use
 the heel of your hand to smear an egg-size piece of
 dough by pushing it away from you. Continue with
 remaining dough (about 6 smears total), then gather
 dough again and repeat the process. Shape into 2 flat
 disks, and cover each in a double-thickness of plastic
 wrap, pressing wrapped disks to further shape and bind
 them. Refrigerate for at least 2 hours or overnight.

 Roll out one chilled disk to 1/8-inch thickness, large
 enough to line and slightly overhang an 8-inch-square
 2-inch-deep baking dish, or other shallow 2-quart pan.
 Trim to leave 1/2 inch of pastry above rim,
 refrigerating both pan and trimmings. Roll out remaining
 dough to about 1/8-inch thickness, to cover top of
 cobbler, again trimming and refrigerating excess dough.
 Slide top crust onto a plate, and refrigerate.

 MAKE THE FILLING: Set oven @ 425oF/218oC.

 In a mixing bowl, toss together peaches, sugar, flour,
 salt and nutmeg. Place mixture in the crust-lined baking
 dish, and tuck chilled trimmings into the center and
 sides of the filling, scattering them throughout. Top
 with butter slices. Moisten rim of dough with water and
 slide flat pastry crust on top. Press edges of dough to
 seal, and cut a few 1-inch slits in top crust. If
 desired, sprinkle with sugar.

 Bake for 15 minutes. Reduce heat to 375oF/190oC, and
 continue to bake until crust is deep golden brown and
 filling begins to bubble through slits, 30 to 40 more
 minutes. Cool cobbler on a rack until warm. If desired,
 serve with lightly sweetened whipped cream or ice cream.

 Recipe from: Edna Lewis

 Adapted by: Kim Severson

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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