Peach Cobbler

Is there anything better than peach cobbler in the summertime? I don't eat them all the time, but a big juicy peach is one of my favorite fruits. I love them! Today, I thought I would share my family's tried and true peach cobbler recipe. It's 100% homemade and 100% delicious. If you ever feel like baking on a Sunday afternoon, give this peach cobbler a go! Paired with vanilla ice cream, it's a gold mine. This recipe is a little involved, but the end result is oh so worth it.

Ingredients:

 

Crust:

2 cups flour

1 cup Crisco

1 tsp salt

4 Tbsp ice water

Pie Filling:

8-10 peaches, peeled and sliced

2 cups sugar, divided

2 Tbsp flour

dash of salt

1/2 stick of butter

1 tsp almond extract

 

*For detailed pictures of making the crust, see my Chicken Pot Pie recipe. 

Directions:

1. Preheat oven to 400 degrees and grease a pie plate with cooking spray.

2. For crust, mix flour and salt in a medium bowl. Cut in Crisco with a fork, and add water 1 Tbsp at a time, mixing well after each. 

3. Rub flour on your hands so the dough won't stick together. Pat the dough into a ball and cut into two sections, one slightly larger than the other. This will be your top and bottom pie crust. 

4. Roll our your larger half of dough and place on the bottom of the pie plate. Prick the crust with a fork. 

5. Place a sheet of foil gently over the crust, and heat for 10 minutes. Remove foil, and heat for 10 more minutes. Set aside.

6. For filling, in a large pan over low-medium heat, combine 1 cup of sugar and flour. Add in your peaches, a dash of salt, and the remaining 1 cup of sugar. Stir to combine. Add butter.

7. Let simmer so butter melts and sugar dissolves. Taste to see if it's sweet enough. If it's not, add a few more sprinkles of sugar. Add almond extract and stir to ensure filling is well mixed. 

8. Pour your filling into the bottom pie crust. Roll out the remaining pie crust and place on top of your filling. Seal crust edges together.

9. Sprinkle sugar on top of your pie crust, prick crust in the middle, and place pie pan on lined baking sheet. If the pie spills over the edges at all, this will make for easy clean up at the end!

10. Bake about 45 minutes or until top crust is golden brown. If the edges appear to be browning too quickly after about 30 minutes, place foil on the edges and continue baking until done. 

Serve warm with vanilla ice cream and enjoy!