Burnett Style Peach Cobbler
- Ingredients
- Perfect Pie Crust OR YOUR FAVORITE 2 CRUST RECIPE
- 3 cups all-purpose flour
- 2 Tablespoons of sugar
- 1 teaspoon of salt
- ¾ cup FROZEN butter (chopped into small pieces)
- 1/3 cup FROZEN shortening
- ½ cup ice cold water (if dough is still too dry, add in more cold water a tablespoon at a time)
- Peach Filling
- 3 26 oz cans sliced in juice peaches
- ¾ cup of dark brown sugar
- 6 tablespoons of butter
- 1 teaspoon lemon juice and zest
- ½ cup of orange juice or better yet Sunny Delight Original or 5 Alive
- 1 teaspoon of cinnamon
- pinch of nutmeg
- 1 Tablespoon sugar
- 1 Tablespoon brown sugar
- 1-2 teaspoons cinnamon
- Instructions Crust 1st….
- Preheat oven to 375
- In a bowl add flour, sugar & salt. Give it a whisk to combine.
- Now cut in the butter & shortening until mixture resembles very large crumbs. (I use my hands for this. Don’t overdue it. Mix just until combined)
- Add in the ice cold water and stir just until combined.
- Gather dough into a ball and flatten. Cover with plastic wrap and refrigerate for 15-30 minutes or until cold.
- After resting roll out and cut in strips.
- Bake at 350 for 15-19 minutes until golden brown and perfect. Set aside to cool.
- Peach filling Time!
- Pour 2 cans of undrained peaches into a saucepan.
- Drain the other can and pour the peaches in.
- Add in butter, lemon juice and zest, orange juice, cinnamon, nutmeg and sugar.
- Stir over medium low heat just until sugar it dissolved and the liquid is syrupy about 15 minutes at a medium high simmer.
- Off the heat add vanilla. Set aside.
- Place one layer of baked crust strips in 9X13 pyrex dish. Sprinkle on some sugar mixture on the crust.
- Step 3.) Spoon on the peaches. Pour on a little juice to your liking. I typically add ¼ cup of syrup.
- Continue building layers of crust, peaches, until all used.
- Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture.
- Bake for 35-45 minutes or until golden.
