I have been making peach cobblers every since my Mother taught me how in the 70's. There are so many different variations, but the one I grew up eating and making today is a traditional family recipe with a homemade crust and fresh peaches. And you say that is all? Yes, Mother always said to get the purest flavor of the peach, you need to let it be the star of the cobbler without adding other flavors.
Fresh Peach Cobbler With A Homemade Double Crust
4 cups flour
2 teaspoons salt
1 cup shortening, cold
1/2 cup butter, cold
10 tablespoons cold water
3 lbs. (6-8 cups peaches, peeled and sliced)
2 cups sugar
1/2 cup butter, softened to room temperature
1/2 cup course sugar
Preheat oven to 400 degrees F.
Mix flour, shortening and salt together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork.
Divide the dough in half. Roll one half of the dough on a slightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides.
Arrange the peaches in the dough and sprinkle the sugar evenly over the peaches; set aside.
Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the peaches.
Place another row of strips going the opposite direction 1/2 inch apart.
Brush liberally with butter and sprinkle with course sugar and bake for 1 hour or until crust is golden brown and juices are bubbly.
Serve hot or room temperature with ice cream.
Note: When you freeze the peaches, it is better to add the sugar then and just place the sweetened peaches in the crust when you get ready to make the cobbler. Sometimes I add vanilla and an egg, but you will need to back off on the water.