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Peach Cobbler Pie

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Member since 2008

Serves | Prep Time | Cook Time


2 cups all-purpose flour
1 teaspoon salt
2 Tablespoons sugar
¾ cup vegetable shortening
Ice water
Additional flour
4 cups fresh peach slices
2 ½ cups sugar
1 teaspoon lemon juice
1 teaspoon grated lemon rind
1 cup butter
1 ½ cups water

Combine first 3 ingredients in a mixing bowl.

Work in shortening as for pie dough.

Mix in ice water, a little at a time, until dough is pliable and, if necessary, lightly kneading in a little additional flour.

Divide dough in two and roll out very thin.

Cut one part into 2” squares and layer squares in bottom of a 9x12x3” baking pan.

Cover squares completely with a layer of peaches, sprinkle with sugar, lemon juice and rice, and dot with butter.

Repeat layers until all ingredients are used, but reserving a little sugar and butter for top.

Add water.

Cover with top crust, in one piece.

Sprinkle with reserved sugar and dot with butter.

Prick crust with a fork to allow steam to escape.

Bake at 350° for 1 ½ hours or until pie is done and crust is golden brown.

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