BONNIE AND CLYDE'S PEACH COBBLER SUPREME
8 cups sliced fresh peaches
2 cups sugar
2 to 4 T. all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. almond extract
1/3 cup melted butter or margarine
Pastry for double crust 8-inch pie--I use frozen pie crusts
Combine peaches, sugar, flour, and nutmeg; set aside until syrup forms.
Bring peaches to a boil; reduce heat to low, and cook 10 minutes or
until tender.
Remove from heat, and blend in almond extract and butter.
Roll out half of pastry to 1/8" thickness on a lightly floured board;
cut to fit a 2-quart shallow casserole. Spoon half of the peaches into
lightly buttered
casserole, and top with cut pastry. Bake at 475 degress for 12 minutes
or until golden brown. Spoon remaining peaches over baked pastry.
Roll out remaining pastry, and cut into 1/2 inch strips; arrange in
lattice design over peaches. Return to oven for 10-15 minutes or until
lightly browned.
Yield: 8-10 servings.
8 cups sliced fresh peaches
2 cups sugar
2 to 4 T. all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. almond extract
1/3 cup melted butter or margarine
Pastry for double crust 8-inch pie--I use frozen pie crusts
Combine peaches, sugar, flour, and nutmeg; set aside until syrup forms.
Bring peaches to a boil; reduce heat to low, and cook 10 minutes or
until tender.
Remove from heat, and blend in almond extract and butter.
Roll out half of pastry to 1/8" thickness on a lightly floured board;
cut to fit a 2-quart shallow casserole. Spoon half of the peaches into
lightly buttered
casserole, and top with cut pastry. Bake at 475 degress for 12 minutes
or until golden brown. Spoon remaining peaches over baked pastry.
Roll out remaining pastry, and cut into 1/2 inch strips; arrange in
lattice design over peaches. Return to oven for 10-15 minutes or until
lightly browned.
Yield: 8-10 servings.
