Old Fashioned Peach Cobbler
|Cornstarch||1⁄4 Cup (4 tbs)|
|Unsweetened apple juice||1⁄4 Cup (4 tbs)|
|Sliced fresh peaches||10 Cup (160 tbs)|
|Unsweetened apple juice||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Cold water||1 1⁄2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Vegetable cooking spray||1|
Combine cornstarch and 1/4 cup apple juice; stir well, and set aside.
Combine peaches, 1 cup apple juice, sugar, and 1/2 teaspoon nutmeg in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until peaches are tender.
Stir in reserved cornstarch mixture.
Cook, stirring constantly, until thickened and bubbly.
Remove from heat, and stir in almond extract.
Combine 1/2 cup flour, salt, and 1/8 teaspoon nutmeg in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time, over surface; stir with a fork just until dry ingredients are moistened.
Shape dough into a ball.
Sprinkle 1 tablespoon flour evenly over work surface.
Roll dough to an 8-inch square on floured surface; cut into 1/2-inch strips.
Spoon peach mixture into an 8-inch baking dish coated with cooking spray.
Arrange pastry strips lattice-style over peach mixture.
Seal pastry to edge of dish.
Bake at 425° for 20 minutes or until pastry is golden and filling is bubbly.
Garnish with a fresh mint sprig, if desired.