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
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