Subj : 4/13 Peach Cobbler Day 4
To   : All
From : Dave Drum
Date : Fri Apr 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
 
MMMMM---------------------------PASTRY--------------------------------
      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

MMMMM--------------------------FILLING-------------------------------
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Life and Liberty are safe... when Congress is in recess.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.