Peach Cobbler Recipe from the Smoky Mountain Cookbook

Smoky Mountain Cookbook

Sunday Peach Cobbler

Pastry for a Double Crust Pie
14 peeled and sliced fresh peaches
2-1/2 cups granulated sugar
1 tbsp fresh lemon juice
3 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, melted
1 tsp vanilla extract

Prepare the pastry and chill the dough for 30 minutes before rolling it out.

In large bowl, combine peaches, 1/2 cup granulated sugar, and lemon juice. Let fruit stand for 20 minutes. In small bowl, combine the flour, remaining 2 cups of sugar, cinnamon, nutmeg, salt, butter, and vanilla. Add to peaches and mix well.

Preheat oven to 400 F. Spray a 12" x 8" baking dish with nonstick cooking spray. Roll half of the pastry into a 1/8" thick large rectangle. Spoon half of fruit mixture into the prepared dish. Cut pastry into 2" squares and place on top of peaches. Bake first layer for 10 minutes then bake on broil for 5 minutes or until golden brown on top. Remove from oven and turn oven back to 400 F. Spoon remaining fruit on top. Roll remaining pastry into another 1/8" thick large rectangle and cut into 1" strips. Arrange strips in a lattice design over the peaches. Sprinkle with sugar and bake another 10 to 15 minutes or until golden brown on top.

More Recipes from Smoky Mountain Cookbook

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Corn Casserole

1 17 oz can whole kernel corn
1 2 oz jar pimentos, chopped
1 cup shredded cheese
1 medium size green bell pepper
2 eggs, slightly beaten
1/2 cup milk
2 tbsp all-purpose flour
2 tbsp sugar
2 tbsp margarine, melted
1 tsp salt

Combine all ingredients. Mix well and pour into a greased 1-1/2 quart casserole dish. Bake in 350 F. oven for 45 to 50 minutes.

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