• 4/13 Peach Cobbler Day 4

    From Dave Drum@1:2320/105 to All on Friday, April 12, 2024 19:12:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Edna Lewis's Peach Cobbler
    Categories: Pies, Pastry, Fruits, Desserts
    Yield: 7 servings

    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

    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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