Tiff's Georgia Peach Cobbler
10 cups fresh peaches peeled and sliced (if the idea of peeling all those peaches scare you don't worry you can always pick up a couple of bags of frozen peaches that have already been sliced and peeled or look at your local grocery store for fresh peeled peaches)
1/2 cup plus 2 tablespoons unsalted butter
2 1/2 cups all purpose flour
2 cups plus 5 tablespoons white sugar
3 tablespoons brown sugar
1 tablespoon corn starch
1 teaspoon salt
1/4 cup cold water (it's very important that you use cold water so the crust forms correctly)
1 cup shortening
3/4 cup orange juice
1/4 cup lemon juice
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla flavoring
1 large egg
1. In mixer on low speed combine the flour, 3 tablespoons white sugar, 2 tablespoons brown sugar and salt until well incorporated.
2. On low speed add in shortening and mix until crumbly.
3. Mix together cold water and egg and add to batter slowly, form into a ball and refrigerate for 30 minutes.
4. Preheat oven to 350, when the batter is chilled, roll half until it's about 1/4 inch thick, press into the bottom of a 9x13 inch pan. Bake for 20 minutes or until set.
5. In large saucepan combine peaches, half cup of softened butter, orange juice, lemon juice, 2 teaspoons cinnamon, nutmeg, vanilla, remaining sugar and corn starch.
6. Let the peach mixture simmer for 10-15 minutes.
7. While peaches simmer, roll out the remaining crust batter and cut into several lattices.
8. Pour peach mixture onto the baked crust and place lattice pieces on top of peaches, brush with remaining 2 tablespoons of melted butter, mix remaining 2 tablespoons white sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon. Sprinkle sugar mixture over lattices and bake for 45 minutes or until lattice pieces are flaky and browned.
Serve with cold vanilla ice cream and enjoy!!!!
Update 12/10/13: Over the Thanksgiving holiday I had a special request from some coworkers to prepare a cobbler. I was unable to find any frozen peaches in my grocery store so I opted to use blueberries instead. I purchased 5 bags which was equal to about 6 cups of blueberries. The only thing I changed in my original recipe was to cut the orange juice down to about 1/2 cup instead of 3/4. The outcome was wonderful! I had so many compliments and it was all gone before I could get it home! If you love blueberries than you are sure to love this version of my classic recipe!!
