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Ingredients
- Â Â Pastry for double crust pie
- 5 c. peaches, peeled and sliced
- 1 c. sugar
- 1/2 c. water
- 3 Tbsp. flour
- 1/4 c. sugar
- 1 tsp cinnamon, or possibly 1/2 Tsp. nutmeg
- 1 tsp vanilla extract
- 2 Tbsp. butter
Directions
- Roll half of the pastry to fit sides and bottom of 2 Quart. shallow glass baking dish. Chill.
- Roll remaining pastry into strips. Place half of the strips on a baking sheet and bake in preheated 350 degree oven till lightly browned.
- Reserve remaining strips for top of cobbler.
- Bring water and 1 c. of sugar to a boil in medium sized saucepan.
- Add in peaches. Cook till tender - about 5 min. Remove form heat.
- Mix flour, sugar and spice and add in to peaches. Cook till slightly thickened.
- Stir in flavoring and pour into shell. Add in baked pastry strips.
- Dot with butter.
- Cover with uncooked strips and bake till strips are puffed and golden - about 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1216g | |
| Calories 1738 | |
| Calories from Fat 316 | 18% |
| Total Fat 35.77g | 45% |
| Saturated Fat 17.36g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 397mg | 17% |
| Potassium 1544mg | 44% |
| Total Carbs 353.83g | 94% |
| Dietary Fiber 13.7g | 46% |
| Sugars 312.87g | 209% |
| Protein 16.06g | 26% |
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