PENGUIN PROTEST Peach Cobbler

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PENGUIN PROTEST 
Peach Cobbler

A rich dessert, to remind us of how lucky we are.


Crust
1-1/4 cups flour
1 Tbsp. sugar
1/2 tsp. salt
6 Tbsp. butter
4 Tbsp. butter-flavored shortening
3 Tbsp. ice water


Filling
3 Tbsp. butter, divided
6 cups peeled and sliced fresh peaches (about 8; see note)
1-1/2 cups sugar
1/4 cup flour
1/2 tsp. freshly grated cinnamon
1/4 tsp. grated nutmeg


Combine flour, sugar and salt in large bowl.  Add butter and shortening; blend into flour mixture with pastry blender or gloved hands until mixture resembles coarse crumbs.  Sprinkle water over mixture and press with spatula or hands until mixture comes together in a ball.  Knead 1 or 2 times, then wrap in plastic and refrigerate 30 minutes.


Meanwhile, brush 9 or 10-inch pie plate with 1 Tbsp. melted butter.  Toss peaches with combined sugar, flour, cinnamon and nutmeg.  Spoon into prepared plate.  Dot with remaining butter. 


Roll dough into 10-inch circle between 2 sheets of waxed paper that are lightly dusted with flour. Peel back top sheet. Flip dough over fruit, wax paper side up, and peel back wax paper.  Turn edges under and crimp dough.  Use sharp knife to make 4 slits in center to allow steam to escape.  Sprinkle top with coarse sugar and nutmeg, if desired.


Bake 45 minutes or until crust is golden brown.  Let stand 20 minutes before serving.




How To Peel Peaches:
Bring a pot of water to boil (enough to completely submerge peaches).  Using a slotted spoon, dip peaches for 30 to 45 seconds.  Transfer immediately to a waiting ice water bath.  Remove skin with hands.

HAPPY BIRTHDAY ROARK WHITTINGTON!