Monday, August 16, 2010

Val's Peach Cobbler

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Pictured above are Val's Peach Cobbler and the Chimay band members and on a sunny, Saturday afternoon in Oceanside.  What could be better than that?  Featured above are singer Val Kane, keyboardist/guitarist Laurie Levenson and Joe, not the plumber, but the drummer.  Val's recipe was originally created by Patti Labelle and was called "Wicked Peach Cobbler" for good reason.  It looks like a deep dish pie, but has pie crust threaded throughout the dessert.  A nice ending to a day of music, great food and good company.

1 box of Pillsbury refrigerated pie crust
3 lbs. medium peaches, peeled, pitted and quartered
2 T cornstarch
1 C sugar
2 tsp fresh lemon juice
1/2 tsp ground cinnamon, plus more for the top of the crust
4 T (1/2 stick) butter, chilled and cut into pieces

Preheat the oven to 375 degrees. Lightly butter an 8-inch square baking dish. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.  Fold in the butter pieces.  Spoon half of the peach mixture into the prepared baking dish. Take one pie crust and fit it over the peaches. Cut off the roundy edges and place them over the peaches that may be uncovered in the pan. Top with the remaining peaches. Cut the second pie crust into 1" strips, and create a crust on the rim and woven lattice on top, piecing the dough together as needed.

Place the dish on a baking sheet to catch any drips.  Bake until the fruit juices are bubbling, and the top is golden brown, about 40 minutes.  Sprinkle the top of the dough with cinnamon.  Serve hot, warm or at room temperature.

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