COBDEN, IL (KFVS) - The Cobden Peach Festival is an annual celebration of Union County's favorite fruit. This week's Heartland Cook's kitchen is always busy this time of year baking Peach Cobblers. Molly Beckley and dozens of other Cobden ladies bake the tasty pastries they later sell during Cobden Peach Fest to raise money for the town's Lions Club. Everyone has their own recipe, but we asked around town and Molly's is one of the best!
- 2 ½ cups flour
- 1 cup shortening (chilled)
- 1 egg
- 2 Tablespoons vinegar
- Water (amount varies)
- Pinch of salt
- 1 peck ripe peaches (peeled and sliced)
- 2 Tablespoons lemon juice
- 1 cup sugar
- 2 Tablespoons Flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Butter or margarine
Using electric mixer, combine chilled shortening and flour until it resembles a heavy-grained cornmeal.
In a measuring cup beat eggs and vinegar together. Add enough water to bring liquid mixture to ¾ cup. Slowly add egg to flour mixture stirring gently with a fork. Gently form dough into two, equal sized balls. Refrigerate dough at least two hours before rolling.
To make peach filling: peel and slice a peck of ripe peaches. Add lemon juice and ¼ cup sugar. Mix well.
Preheat oven to 350 degrees.
Roll out dough until it is about ¼ inch thick round large enough to come up the sides and over the edges of a 9 x 11 casserole dish. Press dough evenly into the bottom of pan and trim the overflowing edges of the dough. Use your fingers to spread 3/4 cup sugar and 2 Tablespoons of flour evenly on the dough in the pan.
Pour sliced peaches into pan. Sprinkle cinnamon and nutmeg on top and dot with margarine or butter.
Roll out your second ball of dough. Use a dull butter knife to cut into 1-inch strips. Weave the strips in a lattice pattern across the top of the cobbler. Slice off excess dough and tuck ends of strips into side.
Bake approximately 1 hour or until peaches are tender and top is golden brown.