Treat Tuesday -Peach Cobbler

What to do with a ton of Fredericksburg peaches I got on the side of the road that I got for a discount because it was the LAST box for the year and they where beaten up? Make peach cobbler of course!

I told the boys making peach cobbler was a labor of love and I think they might have agreed after making it together.

First step, put the peaches in boiling water and then put them in ice cold water to stop them from cooking. This makes it easy to remove the peel.

Photos courtesy of Hadley.

Linden was the fastest peach peeler. I could hardly keep up with the chopping when he was peeling.

The boys deserted me for this step.

But came back for the dough making. Oh yes we are making homemade crust.

It was pretty good even though I don't have a picture of the finished product. In case you need a recipe here you go:

Ingredients
• 2 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 1 teaspoon salt
• 1 cup shortening
• 1 egg
• 1/4 cup cold water
•
• 3 pounds fresh peaches - peeled, pitted and sliced
• 1/4 cup lemon juice
• 3/4 cup orange juice
• 1/2 cup butter
• 2 cups white sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
•
• 1 tablespoon white sugar
• 1 tablespoon butter, melted
Directions
1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
3. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
5. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown

A few changes, I used a 1/2 cup of shortening and the remaining amount was butter. I used approxiamtely 4lbs of peaches-as far as I'm concerned, you can never use enough fruit in pies. I used 1/4c lemon juice and 1/4 c orange juice