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rcraig
OPEN HOUSE RECIPE
Fresh Peach Cobbler
Pastry:
2 cups flour
½ teaspoon salt
2/3 cup plus 2 tablespoons shortening
4-5 tablespoons cold water
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball, and chill. Yield: pastry for one cobbler.
1 egg white, beaten
4 cups sliced fresh peaches (or frozen)
2 tablespoons lemon juice
¾ cup sugar, divided
2 tablespoons flour
¼ cup water
½ cup butter
Combine peaches and lemon juice; toss gently. Add ½ cup sugar and flour, tossing until coated. Spoon peach mixture into prepare dish; sprinkle with remaining ¼ cup sugar and water. Dot peaches with butter. Fold the excess pastry over peaches, leaving a 2-inch strip in center uncovered; dot pastry with remaining butter.
Roll pastry into 14 x 10 rectangle on a lightly floured surface. Transfer pastry to a 10 x 6 baking dish, centering pastry length-wise in dish, and allowing excess to hang over sides of dish. Brush pastry with egg white.
Bake at 425 for 35-40 minutes. Yield: 6 servings.
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