Old-Fashioned Peach Cobbler
- Crisco® Original No-Stick Cooking Spray
- 4 cups Martha White® All-Purpose Flour
- 1 1/4 teaspoons salt
- 1 1/3 cups Crisco® All-Vegetable Shortening
- 2/3 cup water
- 1 1/2 cups sugar
- 3 tablespoons Martha White® All-Purpose Flour
- 7 cups sliced fresh or frozen peaches
- 1/2 cup water
- 1/2 teaspoon almond extract
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons cinnamon-sugar blend
HEAT oven to 400ºF. Coat 13 x 9-inch (3-quart) glass baking dish with no-stick cooking spray.
COMBINE 4 cups flour and salt in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add 2/3 cup water 1 tablespoon at a time, tossing and mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together.
SHAPE dough into smooth ball. Divide dough into 2 pieces. Cover 1 piece with plastic wrap. Roll out other piece on lightly floured surface in shape of baking dish to about 1/8-inch thickness. Fit pastry in bottom and up sides of prepared baking dish, leaving 1-inch overhang.
COMBINE sugar and 3 tablespoons flour in large bowl. Add peaches, 1/2 cup water and almond extract; stir to blend. Spoon filling into unbaked pastry shell. Dot with butter.
ROLL out remaining piece of dough in shape of baking dish to about 1/8-inch thickness. Place over filling; seal edges and flute as desired. Cut slits in several place in top crust. Sprinkle with cinnamon-sugar blend.
BAKE 50 to 60 minutes or until crust is golden brown and filling begins to bubble. Cool on wire rack for at least 30 minutes before serving.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (2 slice, 1/12 of cobbler), Calories 550 (Calories from Fat 210), Total Fat 24g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 5mg, Sodium 260mg, Total Carbohydrate 80g (Dietary Fiber 3g, Sugars 45g), Protein 5g; Percent Daily Value*: Vitamin A 8%, Vitamin C 10%, Calcium 2%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.