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Basic Piecrust for Double crust Pie: source

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


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