Thursday, January 01, 2004
1 pie
For the Cobbler:1 quart of fresh sliced peaches
1/4 cup of water, if needed
1 cup of sugar, taste to see if more is needed
1 teaspoon of cinnamon
1 tablespoon of corn starch or flour

For the Pie Crust
3 cups of flour
1 teaspoon of salt, mixed with flour
1 cup of shortening (Crisco)
3/4 cup of ice water or enough to mix dough
For the Cobbler:
Butter (or coat with non-stick cooking spray ) a 9 x 12 dish or pan before putting in pie dough. Mix dry ingredients and pour over peaches. Place peaches over low heat and bring to a boil. Watch closely to prevent from sticking. Put peaches in pie shell and strip with dough. Crimp edges and sprinkle top with sugar and dabs of butter.
Bake at 350 degrees for forty minutes or until light brown on top.

For the Pie Crust
Cut shortening into flour until it looks like cornmeal. Add water gradually, cutting in with knives. Do not knead. Roll out on floured board.
Nutrition Facts:
Orene Walters of Porter, Oklahoma