Fredericksburg Peach Cobbler
A Texas legacy from Adela Habenicht Schmidt, 1890 - 1958.
1 pie crust recipe, cut in strips
(Note: Yes, Pillsbury refrigerated crust is what I usually use. At
least once you should try it with a homemade crust. This is the perfect
recipe on which to practice your skills since you cut the pastry into
strips and camouflage it with cinnamon.)
Place 4 cups sliced peaches in 8" square (or larger) baking
dish.
(Note: If you have a choice, use a variety of peach that doesn't cook
down with a lot of juice. The worst that can happen
is that you'll end up with peach soup; it'll still taste great.)
Beat together and then pour over peaches:
1 C heavy cream
2 eggs
1 T flour
1 1/2 C sugar
Place pastry strips across top of dish. Sprinkle with cinnamon and
sugar.
Bake at 425 degrees for 15 - 20 minutes, until peaches are done and
crust begins to brown.
EMILY'S PEACH TIPS
The best way to freeze (free-stone) peaches: Cut in half lengthwise
around the pit. Pull halves from pit. Place on cookie sheet, skin side
down. Freeze. Drop individually frozen peach halves in freezer bags. To
use, let thaw slightly. Skins will slip right off.
Slice very ripe peaches into glasses of (cheap) champagne.
|
