Rev. Erudite Redneck, B.S., B.S., M.A., M.Div.

This is what I'll be up to afterwhile. Real easy. Real good.

--ER

PEACH COBBLER
By Berniece Burnham of Charlie, Texas

FOR PEACH FILLING:
1-1/2 quarts of fresh peaches, peeled and sliced (about 5 cups of sliced
peaches)
2 cups of sugar
1 stick of butter
Dash of cinnamon

FOR PASTRY:
2 cups of flour
1 teaspoon of salt
3/4 cup of Crisco
6 tablespoons of water

Preheat oven to 400 degrees.

Place peaches in a large pot. Add just enough water so you can see the
water coming through the peaches. Bring water to a boil, then reduce heat to
simmering. Cook the peaches until they're just barely tender. Remove from
heat then add the sugar, butter and cinnamon. Stir until butter is melted

Depending on how sweet the peaches are, you may need to add more sugar to taste

TO MAKE PASTRY: Cut 3/4 cup of Crisco into 2 cups of flour and 1
teaspoon salt until mixture is crumbly. Add 6 tablespoons of cold water and
form dough into a ball. On a flour-dusted board, roll out to 1/4-inch
thickness (or slightly thinner). For cobbler, cut into 1-inch strips.

Line ungreased 9x10 rectangle pan with 1-inch strips of pastry that
overlap each other slightly. Fill pastry-lined pan with peach filling. Top
filling with 1-inch strips of pastry, laid across the top as they were in
the bottom of the pan. (Placed these from left to right, one slightly overlapping another, like clapboards on a house).

Bake at 400 degrees just until pastry is brown on top. Serves 10.

END