Mz Pochie’s Peachy Peace Cobbler
From the Kitchen of Mz LaVerne, The Empress of Soul Food
- 4 cans of sliced peaches
- 2 cups of sugar
- 4 tbsp flour
- 1 tbsp nutmeg
- 1 tsp cinnamon
- Double pie crusts (see below for recipe)
- Preheat oven to 425-degrees.
- Drain peaches into a large bowl reserving a cup of the peach juice.
- Save the remaining juice to add to ice tea or make peach ice cuble.
- Mix sugar, flour, nutmeg and cinnamon together and stir into peaches.
- Dot the piecurst with butter and pour peach mixture into a large casserole pan.
- Cut one pie crust into strips and add to mixture
- Bake undisturbed for 40 min or until pie crust is golden brown.
- Serve warm with vanilla ice cream.
Perfect Pie Crust Recipe
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 tsp salt
- 1 tsp sugar
- 4 to 8 Tbsp ice water
- Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled. Dough is ready to shape.
- Combine flour, salt, and sugar in a bowl Add butter and cut in butter until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix again.
- Remove dough and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
- Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
- Add filling to the pie.
- Roll out second disk of dough, as before. Cut into Strips and gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Add excess to the pie filling for dumplings. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape
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