Thursday, March 26: Rustic Peach Cobbler–or–Lazy Lady’s Pie


Rustic Peach Cobbler is very quick and easy

Rustic Peach Cobbler is very quick and easy. And ugly.

Logan wanted to make apple pie today; I just didn’t feel like peeling 15 apples. So I made what may be the EASIEST peach cobbler e-v-e-r by taking canned peaches from Costco and following my favorite apple pie recipe.  Where ever you see “apples” just replace with “peaches”.

I used that hard-core casserole dish I love so much, putting the bottom crust on the bottom of it and rolling out a top crust and just placing it on top. Its ugly, but its yummy. I adjust the apple recipe a smidgeon–increasing the spices and the starch

Here’s how it basically goes:

6 cups sliced peaches with about half of the juice.

1.5 c sugar
5tbsp tapioca starch
1tsp cinnamon
1tsp nutmeg
dash mace (20-30 shakes)
.25 tsp salt

pastry for two crust pie (see below)
*.25 c milk
*.25 c w. sugar

*for top of crust

Place sliced apples in to prepared lower crust; combine the next 6
ingredients and sprinkle over apples. Top with upper
crust,  brush top crust with milk, sprinkle sugar.

Bake at 450* for 15 minutes; reduce heat to 350* and bake for 45
minutes longer.
crust:
2 c flour
.5 tsp salt
2/3 c butter flavored Crisco
6-7 tbsp ice water

Fill a glass with ice and water, set aside.
Mix the salt and flour and cut the crisco in until the dough is pea
shaped and sized. Then add ice water, 3 tbsp at a time, still cutting.
do not touch the dough.

Remove the dough, touching as little as possible, and create two
balls–one slightly larger than the other. wrap in parchment paper and
place in the fridge until ready to use; at least 20 minutes. If
planning to make a lattice top, place dough in FREEZER for at least 20
minutes.

If possible, put pastry board and rolling pin in the fridge the night
before so they are cool enough for working the dough when ready.

Use smaller dough ball for bottom crust; keep larger one in the fridge
until ready to top the pie.

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