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    Stonewall Texas Peach Cobbler


    Source of Recipe


    Stonewall Texas

    3 cups flour
    1 cup butter-flavored Crisco
    1 teaspoon salt
    1/3 cup sugar
    2-½cups peeled peaches, sweetened to taste
    1 beaten egg with enough ice water to yield ½ cup

    Mix flour, salt and Crisco until crumbly. Add egg/water mixture and mix with a fork until it forms a ball. Depending on your room temperature, you may have to chill the dough before rolling out.

    Roll out one half the dough to fit an 8x8x1-¾ inch pan. Roll the other half of the dough and cut into ten ½-inch strips. Crisscross the strips over the top. Egg wash the top for a nice shiny, golden crust.

    Bake one hour and twenty-five minutes at 350F degrees. Cover the last twenty minutes with aluminum foil to prevent over-browning.

    When time is up, remove and sprinkle with cinnamon and sugar while still warm.
 

 

 

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