31 Aug Peach Pie & Cobbler

Cobbler Crust Ingredients:

  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • 1/4 cup ice water

Peach Filling Ingredients:

  • 3 pounds peaches
  • 1/4 cup lemon juice
  • 3/4 cup fresh orange juice
  • 2 cups sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 stick butter

Filling Directions:

  1. Slice the peaches and combine with the lemon and orange juice to prevent discoloration.
  2. In a bowl, combine the sugar, nutmeg, cinnamon, and cornstarch.
  3. Put peaches and butter in a non-aluminum pan. Heat until butter is melted, then stir in the sugar mixture. Remove from heat.

Cobbler Directions:

  1. Roll half of dough into 1/4″ thickness. Cut into 1/2″ wide strips.
  2. Pour filling into pan and cover top with lattice-woven strips. Sprinkle with sugar then melted butter.
  3. Bake at 400 degrees for about 15 minutes and then at 350 degrees for 35-40 minutes or until crust is light brown and cobbler is bubbly.

Makes 7 pounds of cobbles (10-12 servings).

Note: this same filling can be used to make pie. You can use a full crust or the lattice-woven strip crust.

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15 Jun Peach Pie & Cobbler

Cobbler Crust Ingredients:

  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • 1/4 cup ice water

Peach Filling Ingredients:

  • 3 pounds peaches
  • 1/4 cup lemon juice
  • 3/4 cup fresh orange juice
  • 2 cups sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 stick butter

Directions:

  1. Slice the peaches and combine with the lemon and orange juice to prevent discoloration.
  2. In a bowl, combine the sugar, nutmeg, cinnamon, and cornstarch.
  3. Put peaches and butter in a non-aluminum pan. Heat until butter is melted, then stir in the sugar mixture. Remove from heat.
  4. For cobbler: Roll half of dough into 1/4″ thickness. Cut into 1/2″ wide strips. Pour filling into pan and cover top with lattice-woven strips. Sprinkle with sugar then melted butter.
  5. Bake at 400 degrees for about 15 minutes and then at 350 degrees 35-40 minutes until crust is light brown and cobbler is bubbly.

Makes 7 pounds cobbler. 10-12 servings.

Note: This same filling can be used to make a pie. You can use a full crust or the lattice-woven strip crust.

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25 May Tomato-Corn Pie

Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that’s great for just about any savory pie or tart. Perfect for a summer brunch or try it with a tossed salad for a light supper.

Makes: Makes 8 servings
Active Time: 25 minutes
Total Time: 2 hours

Ingredients
Crust

  • 3/4 cup whole-wheat pastry flour (see Note)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 5 tablespoons cold water

Filling

  • 3 large eggs
  • 2 medium tomatoes, sliced
  • 1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1/2 cup shredded sharp Cheddar cheese, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 cup low-fat milk

Directions

1.  To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.

2.  Preheat oven to 400°F.

3.  Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.

4.  To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, and then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.

5.  Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

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