Double Crust Peach Cobbler
Double crust peach cobbler got its name for a reason. Perhaps because it is in fact a peach cobbler, or maybe because of its thick, double crust. Whatever the reason, this peach cobbler recipe will leave you full, satisfied and wanting a second slice.
Notes
Hey, did you enjoy this tasty recipe of peach cobbler? Then check out our collection of 30 "Peachy" Peach Cobbler Recipes for more.
Cooking Time40 min
Ingredients
- 1 cup sugar
- 4 cup sliced (fresh or frozen) peaches
- 1 tablespoon lemon juice
- 2 tablespoon all-purpose flour
- 2 tablespoon sugar
- 1/4 cup butter
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg, slightly beaten
- 2 teaspoon lemon juice
- 1 to 1 1/2 tablespoon ice water
Instructions
- Sprinkle sugar over peaches; let stand 30 minutes.
- Sprinkle lemon juice over peaches; let stand 10 minutes.
- Add flour; stir well. Roll 1/2 pastry dough out to 1/8-inch thickness.
- Line bottom of greased two quart baking dish with pastry.
- Spoon peach mixture into prepared pastry.
- Sprinkle top with 1 tablespoon sugar; dot with 2 tablespoons butter.
- Roll remaining dough out to 1/8-inch thickness; cut into 1 1/2-inch wide strips; place strips on top of peaches to make lattice design.
- Sprinkle top with remaining 1 tablespoon sugar and with 2 tablespoons butter.
- Bake at 400 degrees for 40 minutes or until top is brown.
For Pastry:
- Combine flour and salt in mixing bowl, cut in butter until mixture resembles coarse meal
- Add egg and lemon juice; stir well.
- Sprinkle ice water evenly over mixture, a little at a time to make soft dough.
- Knead dough on lightly floured surface. Shape into balls.
- Wrap in wax paper and chill 30 minutes.