MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Edna Lewis's Peach Cobbler
 Categories: Pies, Pastry, Fruits, Desserts
      Yield: 6 servings

MMMMM---------------------------PASTRY--------------------------------
      3 c  A-P flour (345 g); sifted
  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,
           - (optional)

MMMMM--------------------------FILLING-------------------------------
      8 c  Firm, ripe peaches;
           - peeled, sliced
    3/4 c  Granulated sugar
      2 tb All-purpose flour
    1/4 ts Salt
    1/2 ts Nutmeg; fresh grated
      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 tb ice water and fluff flour so it
  absorbs the water. Repeat three times, drawing trenches and sprinkling
  each with 1 tb ice water, so 4 tb 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" thickness, large enough to line and
  slightly overhang an 8"-square 2"-deep baking dish, or other shallow 2
  qt pan. Trim to leave 1/2" of pastry above rim, refrigerating both pan
  and trimmings. Roll out remaining dough to about 1/8" 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 @ 425°F/218°C.

  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" slits in top crust. If desired, sprinkle with sugar.

  Bake for 15 minutes. Reduce heat to 375°F/190°C, 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

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM