Pattie Labelle Peach Cobbler

Jun 11, 2012

By Robert Washington

Ingredients

Basic Piecrust for Double crust Pie: source foodnetwork.com

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter flavored shortening, chilled
1/3 cup ice water

For the Peach cobbler:

3 pounds medium peaches, peeled, pitted and cut into 1/4-inch slices
2 tablespoons cornstarch
1 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon, plus more for top crust
4 tablespoons butter, chilled, cut into small pieces

Directions

For the Pie crust: Sift the flour and salt into a bowl. Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits. Stirring with a fork, gradually add enough of the water until the mixture clumps together. Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour. click here for more

HELLO HANDSOME: 49 Of Hollywood’s Hottest Bachelors