by CARLA BASS, City Editor
You may not have known it when you awoke yesterday morning, but Friday the 13th is National Peach Cobbler Day. How sweet it that? The largest Peach Cobbler ever made, was baked at the Georgia Peach Festival in 2007. It measured 11′ X 5′ and 8″ deep. Peaches are one of America’s favorite fruits. When you put it into a cobbler recipe, you’ve got a treat, of which people will be asking for seconds. It is a deep-dish fruit pie, made with peaches and biscuit or pie dough. While it is best to served hot, it is still delicious consumed cold, too. Back in the 1800’s, American settlers travelling to the west, did not have the ingredients to make a then popular suet pudding. They used peaches and dough to cobble together this tasty fruit pie. I have settled on all PEACH recipes for this week, so enjoy even if they are not in season.
CLASSIC PIE CRUST FOOD PROCESSOR METHOD
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 stick slightly softened Butter
- 3-6 tablespoons ice cold water
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 stick slightly softened Butter
- 4-8 tablespoons ice cold water
Deep Dish Double Crust
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 stick slightly softened Butter
- 6-10 tablespoons ice cold water
- Pulse flour and salt in processor bowl fitted with steel blade several times.
- Cut Butter into ½-inch cubes. Scatter cubes over flour mixture. Pulse in 1-second bursts, about 5-7 times for a single crust, 7-9 times for a double crust or just until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Remove lid. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. (Never pour water through food processor lid.) Pulse in 1-second bursts, 10-12 times or until mixture is evenly moistened.
- TIP Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
- Shape dough into a ball for single pie crust. Divide dough in two for double crust or double deep-dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk.
- TIP For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
- Roll dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
- For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
- For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
From the pie crust recipe, you can make peach cobbler or fried peach pies.
GRANDMA’S SOUTHERN PEACH COBBLER
- Double Crust from above
- 2 lbs.sliced frozen peaches
- 1 cup granulated sugar
- 8 tbsp butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cup water
- 2 tsp vanilla extract
- 3 tbsp all-purpose flour
- Divide the chilled Double Crust into 2 parts.
- Take the first part and roll out for a deep-dish pie plate. Form to plate and then pour dried beans on the bottom to weigh it down and keep it from bubbling up. Bake in a 350 degree oven until done but not brown. Set aside and then remove the beans.
- Place the peaches in a large pot.
- Add the water, sugar, cinnamon, and nutmeg, then turn the heat to medium high.
- Once the peach mixture starts to bubble, add in the butter, and vanilla. Stir
- With the remaining 1/2 cup of water, sprinkle in 3 tbsp of all-purpose flour then mix.
- Pour the water/flour mixture into the peach mixture. Stir, and reduce the heat to low.
- Roll out the remaining dough
- Cut into inch strips
- Pour the peach mixture into your partially baked crust.
- Place the dough strips on top of the cobbler, lattice style then bake for 40 minutes on 375
F, until the crust is golden brown and bubbling
- Let cool down, then serve with vanilla ice cream.
FRIED PEACH PIES
- Prepare the Double Crust Recipe and chill
- 4 large fresh peaches, peeled, pitted, and finely chopped
- 1⁄2 cup firmly packed light brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground nutmeg
- Vegetable oil for frying
- Garnish: confectioners’ sugar
- FOR FILLING: In a medium saucepan, combine peaches, brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Cook over medium heat, stirring occasionally, until peaches are tender, approximately 20 minutes. Remove from heat and let cool completely.
- On a lightly floured surface, roll 1 disk of dough 1⁄8 inch thick. Using a 4 1⁄2-inch pattern (small saucer), cut 6 rounds, and set aside. Repeat with remaining dough, rerolling scraps only once.
- Place approximately 1 tablespoon filling in center of each round. Fold in half, pressing edges together with a fork to seal. (Hint: have a small glass of ice water handy. Dip the fork in the ice water and quickly dry between uses. It keeps the dough from sticking to the fork) Refrigerate 1 hour.
- In a deep-frying pan, fill with oil to two-thirds full. Heat over medium heat until a deep-fry thermometer reads 350°. Cook pies in batches, turning occasionally, until golden brown, 6 to 8 minutes. (Adjust heat as needed to maintain 350°.) Let drain on paper towels. Garnish with confectioners’ sugar, if desired.
PEACH DUMP CAKE
- 1 box Duncan Hines Golden Butter Cake Mix
- 1 (16 oz.) can of peaches in light syrup
- 1 cup chopped pecans
- small can of crushed pineapple, drained
- 1 ¼ stick of Butter
- Preheat oven to 350 degrees F.
- Spray a 9’x13′ baking pan with cooking spray.
- Mix peaches with juice and drained pineapple together
- Pour peaches, pineapple and syrup into the pan.
- Sprinkle cake mix over the fruit mixture.
Sprinkle chopped pecans over the cake mix.
- Top with butter slices.
- Bake at 350 degrees F for 27 to 30 minutes or until golden brown.
- Top with real whipped cream, Cool Whip, or vanilla ice cream.
- 2 cans (21 oz each) peach pie filling
- ½ cup all-purpose flour
- ¾ cup packed brown sugar
- ½ cup old-fashioned oats
- 1 teaspoon ground cinnamon
- Optional: 2 pinches of ground cloves
- 1/3 cup butter, softened
- ¼ cup chopped pecans or walnuts
- Heat oven to 375°F. Grease or spray 9-inch square (2-quart) glass baking dish. Spoon pie
filling into baking dish.
- Add flour, brown sugar, old-fashioned oats and ground spice(s) into bowl. Cut in butter
with fork until well mixed. Stir in nuts. Sprinkle over pie filling.
- Bake about 30 minutes or until topping is browned.
- Serve hot with a scoop of ice cream.
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