Over the years when we've opened our homes to guest, my Peach Cobbler has been a favorite among many. Often times my guest will ask for the recipe. I really don't have a recipe.
I used to watch my momma make her Peach Cobbler hoping to see how much of this and how much of that she would add. When I asked her how did she learn how to make Peach Cobbler, she said by watching my grandmother (my dad's mom).
So as the tradition continues, here's how I make my Peach Cobbler.
|Click on the link below for the pie crust I use.|
|I boil the peaches. I use can peaches. I normally purchase the big 6lb. 10 oz. can from Costco. I found that it's the right amount of peaches for a 13x9 baking pan. I drain most of the juice from the can and keep it for a peace cake in the near future. While the peaches are boiling, I add butter (about 3/4 stick). During this time I add my spices. Salt (teaspoon), cinnamon, brown & white sugar, a dash of allspice & ginger and a cap full of vanilla extract. After 5 minutes of boiling, you can taste the juice and add more spices to your liking.|
|Roll out the pie dough and cut strips. If the strips are longer than your baking pan, that's fine. Just tear off the ends and use the scraps to fill in gap.|
|Before you put the crust inside the baking dish, add enough juice to cover the bottom of the baking pan. Bake the bottom crust for 10 minutes on 350 degrees.|
|Add half the peaches to the first layer of pie crust. Earlier we drained most of the juice. As you can see in this picture, we still have a lot of juice.|
|Repeat pie crust layer. *Warning: the aroma from the boiled peaches & spices will draw a crowd into the kitchen. Be prepared to repeat "45 minutes" multiple times because your family will continuously ask when will it be ready. That's about how long it will until the Peach Cobbler is done.|
|Here's a picture of the Peach Cobbler I serve my husband tonight. It tasted so good he didn't mind the floral print on the plate.|