Grannie Hudson Pie Crust (Peach Cobbler)

peach cobbler

My great grandmother, Grannie Hudson, taught my Papaw how to make this crust when he was a boy, who then taught my mom. Every Thursday night while my Grandma was getting her hair done at the beauty shop, my mom and her dad would bake a pie using Grannie Hudson’s crust.  

 

Through every holiday – Thanksgiving, Christmas, 4th of July, birthdays…- my mom has been perfecting my skills at making cobblers and pies.. and it all starts with perfecting the crust!

 

Grannie Hudson Pie Crust (Peach Cobbler/Pie)

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Grannie Hudson Pie Crust (Peach Cobbler/Pie)

Preheat Oven: 500º. --
Pastry Pan: 9 x 13in. glass. --
Baking Time (for entire cobbler): 15 minutes on 450º -- 1 hour on 375º

Ingredients

  • 4 Cups All-Purpose Flour
  • 2 teaspoon salt
  • 1 1/3 Cup Crisco + 2 teaspoon Crisco (chopped up into tiny squares)
  • 1/2 Cup Ice Cold Water (may need to add 1 Tablespoon extra if dough is too dry)
  • Peaches Cobbler Filling: 
  • 5 Cups pealed, sliced fresh peaches (can use 2- 16oz. bags frozen peaches)
  • 1/3 Cup Sugar
  • 2 Tablespoons Sugar 
  • 2 Tablespoons Unsalted Butter (diced)
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 Cup All- Purpose  Flour

Directions

  1. Start with the Crust. Mix together the flour and salt in a large mixing bowl. Using a pastry cutter, chop in the crisco until the mixture resembles pea-sized balls crumbs.
  2. Slowly add 1/4 Cup of ice water and mix with a large fork until the water is incorporated and the dough begins to come together. Then add the other 1/4 Cup of ice water. (Add 1 more Tablespoon if needed)
  3. _*A Midwest Skinny Tip: Do not over mix the dough!! It should be a tad crumbly as you form it into a ball to roll out. It is not supposed to stick together perfectly!
  4. Form the dough into a ball- then divide into halves. Melt 3/4 stick of butter and pour into the bottom of the 9 x 13 in. glass pan.
  5. Roll out the first half of the crust dough on a floured surface, forming a 9 x 13 piece. Using a large metal spatula, fold the dough in half to pick it up and set in bottom of buttered glass 9 x 13 in. pan.
  6. Set aside and begin making the cobbler filling. (see below for peach!)
  7. Peach Cobbler/Pie Filling
  8. Mix the first five ingredients of the Peach Filling together with rubber spatula in a large mixing bowl, until well blended. (It will be runny). Slowly stir in the flour and mix well.
  9. Pour peach mixture into pastry shell.
  10. Roll out second half of crust dough the same way you did the first half.
  11. Using a spatula to pick up the rolled out dough, carefully cover the peach mixture.
  12. Use a sharp knife to make 6 - 1 in. slices in the top dough layer to prevent bubbling.
  13. Bake for 15 minutes on 450º, then continue for 1 hour on 375º
  14. Let cool for 20 minutes (if you can stand to wait that long!). Cut with knife and remove pieces with a metal spatula/large spoon.

http://themidwestskinny.com/peachcobbler/

 

 

Enjoy over vanilla frozen yogurt or ice cream.

It is so delicious, even Lulu and Hank were begging Griff for a lick!

 

 

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