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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Peach Cobbler
Contributed by: Carol Wills
  • crust:
  • 4 to 5 cups flour
  • 1 3/4 cup shortening
  • 2 tsp. salt
  • 1 TBS sugar
  • 1 egg, well beaten
  • 1 TBS vinegar
  • 1/2 to 3/4 cup cold water
  • cinnamon and sugar, mixed
  • filling:
  • 3 large cans sliced peaches
  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1 TBS lemon flavoring or juice
  • 1 TBS vanilla
  • 1/2 to 3/4 cup water
  • 1 1/2 sticks butter
Make crust: sift dry ingredients (except cinnamon and sugar) together. Cut in shortening. With a wooden spoon, mix in egg, vinegar and water. Divide into two balls (one slightly larger than the other). Flatten balls slightly and let chill.
On a floured surface, roll out larger crust into a rectangular shape to fill casserole dish. Spray bottom with cooking oil. Arrange in dish so the crust overlaps the edge of the pan.
Preheat oven to 350 degrees.
Prepare filling: Whisk together sugar and flour. Add flavorings. Drain peach syrup from cans and pour syrup into flour mixture. Mix well, removing all lumps. Mix peaches in and stir well. Add water. Pour into bottom crust. Drizzle melted butter evenly over the top.
Continue with crust: Roll out the smaller ball of dough into a shape to fit the pan. If the pan is large, roll into separate pieces which can be fitted together over the cobbler. Place top crust over the cobbler and tuck in the edges all around.
Poke holes in the top crust to allow steam to escape. Sprinkle crust with a mixture of cinnamon and sugar.
Bake until the top is brown (about 45 minutes or more).
(This recipe was contributed as part of a "Cook of the Week" feature.)

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