It's been quite a week around here, but I'm off to visit my family for a couple of days!!
I wanted to give you a taste of the south before I leave. So today's post will be a Family Recipe Spotlight!
This dish comes all the way from the quaint town of Franklin, TN...just south of Nashville. Talk about the south ya'll.
What's better than Peach Cobbler??......how about Deep Dish Georgia Peach Cobbler!
Her inspiration came from our darling Aunt Charlotte who loved to make peach cobbler. Memories of eating her warm cobbler fill our hearts!
My sister, Sue is a wonderful cook. One of those that just makes recipes up and they come out fantastic! (Don't you just hate that!!!) What a gift...and she was kind enough to share this tasty recipe with me, to give to you....so special!!
Let's make Deep Dish Georgia Peach Cobbler.
First you make your dough. Mixing flour, butter, and salt until it looks like peas. Adding your water to form the dough in to a ball. Divide the dough in two sections, one for the top and one for the bottom. Rolling them out. Place the bottom in your baking dish crimping the edges to make it look pretty!
Next, peel your peaches and cut into 1/2" thick slices placing in a large bowl. Look at these wonderful peaches!! OMG!
Blend together brown sugar, granulated sugar, cinnamon, salt. Folding over gently in the bowl and adding the cornstarch.
Spoon the peach mixture into the deep dish pie crust. Dot with butter (about 1 tbsp on top of peach mixture.
Next, roll out the dough for the top. Carefully place it over the top trimming the edges. Create a decorative trim around the sides. Cut some slits in the dough for the steam. Brush the crust with the beaten egg, then sprinkle the top with the raw sugar.
Bake at 425* on lower oven rack for 15 minutes. Then reduce the oven temp. to 375* and bake for about 35-40 more minutes. Cover loosely with foil to keep from burning on the edges and bake for another 25 minutes or until juices are thick and bubbly. Wooooweeee!
All I gotta say is that she better have saved me some! And I'll take mine with ice cream please!!!
Now THAT'S some Peach Cobbler! Thanks Sue for another great recipe!
Sue's Deep Dish Georgia Peach Cobbler Recipe
CRUST (top & bottom)
41/4 C Flour
1 1/3 C cold Butter cubed
1 1/2 tsp Salt
3/4 C ice water
Peach Filling:
8 large ripe Georgia Peaches, peeled and sliced
1/2 C packed light brown sugar
1/3 C granulated sugar
1 tsp cinnamon
1/8 tsp. salt
1 Tbl cornstarch
1 1/2 tbsp. butter cut
1 egg beaten to brush on crust
1 1/2 tbsp raw sugar to top crust
To make the crust:
Stir in large bowl flour, butter and salt. Blend till mixture looks like peas. Slowly add water until ingredients are moistened and dough begins to form a ball adding more ice water if needed.
Divide tough into two sections for top and bottom. Roll out each one on a floured board to about 1/4" thick. Place the first crust into the bottom of a deep baking dish 7x10. Crimp the sides of the crust to form a scallop effect on the edges. Repeat the same with the dough for the top, crimping the edges.
Peach filling:
Preheat oven to 425*. Peel peaches and cut into 1/2" thick slices placing in a large bowl.
Blend together brown sugar, granulated sugar, cinnamon, salt. Folding over gently in bowl and adding the corn starch.
Spoon the peach mixture into the deep dish pie crust. Dot with butter (about 1 tbsp on top of peach mixture.
Carefully place second pie crust over the top using the rolling pin. Cut off excess dough around the edges and form the decorative edge of the crust.
Cut 3-5 slits on the top crust so that steam can escape. Brush the crust with the beaten egg, then sprinkle the top with the raw sugar.
Place on a cookie sheet or jelly roll pan into pre-heated oven. Bake at 425* on lower oven rack for 15 minutes. Then reduce the oven temp. to 375* and bake for about 35-40 more minutes. Cover loosely with foil to keep from burning on the edges and bake for another 25 minutes or until juices are thick and bubbly.
Place on rack to cool.
Enjoy it warm with ice-cream!
