Millie’s Peach Cobbler
(from cokerlj’s recipe box)
Mother always made this cobbler. It is really yummy, but the ingredients as listed are just estimates…it is one of those things you just sort of have to do by figuring out how many peaches you are using and add more cream and sugar if necessary.
Source: Millie V. Bartek
Categories: Cobblers, Company Dessert, Czech Family Recipes, Desserts
Ingredients
- 1 cup cream (or more)
- 2 teaspoons vanilla (or more)
- 1 cup sugar (or more
- 3 tablespoons flour (or more)
- Fresh or frozen peaches
- home made pie crust
Directions
-
TIP: Make your own pie crust, don’t use the already made ones. Use more shortening than you would normally use. The crust on top can just sort of be placed around in odd shaped pieces…make sure that there are places where the dough is not sealed together so that the juices from inside can bubble up. The ingredients for the “juice” above will be enough for a deep dish pie plate, but you will want twice as much for the 13×9 inch dish. Be sure to place on a pan in the oven to catch any drips.
-
Line your deep dish pie plate or 13×9 inch glass casserole dish with pie dough.
-
Peel peaches or partially thaw frozen peaches. Put peaches into a large bowl.
-
In a small bowl combine sugar, flour. Then add vanilla, and cream. (If you use the 13×9 inch glass casserole you are going to want more of the “juice”.) Sugar does not have to be dissolved. Mix all together well making sure there are no flour lumps.
-
Pour over peaches that are in the large bowl, stirring just to combine. Pour into your casserole lined with pie dough.
-
Top with more pie dough.
-
Sprinkle generously with sugar.
-
Place on cookie sheet to catch drips.
-
Bake at 350 degrees for at least 1 hour or until filling is bubbling up really good. (Usually takes mine closer to 1 and 1/2 hour, until filling is bubbling out of pie crust.)
-
Can be served with a side of ice cream…but it is rich enough on its own.