Angela's take on her grandmother Willie Mae's peach cobbler with a cinnamon-flavored crust.
- 8 cups peeled, pitted, and sliced fresh peaches, or 8 cups frozen sliced peaches
- 2 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 2/3 cup water
- 12 tablespoons (1 1/2 sticks) butter or margarine
- 2 teaspoons fresh lemon juice
- 1/4 cup all-purpose flour
- Pastry for 3 (9-inch) piecrusts
1. Preheat the oven to 350 degrees. Lightly butter a 9x13-inch baking dish. In a medium saucepan, combine all the ingredients except the flour and the piecrusts and bring to a boil. Simmer 5 to 10 minutes over low heat until the peaches are tender. Add a few tablespoons of the liquid from the peaches to the flour. Blend until smooth and stir the flour mixture into the saucepan.
2. Combine 2 pie pastries in a ball and roll out on a lightly floured board about 1/4 inch thick. Put the pastry in the bottom of the prepared dish. Spoon in the peach mixture. On a lightly floured surface, roll the remaining pastry out 1/4 inch thick and cut into 1/2-inch strips. Arrange the strips in a lattice over the peaches. Bake 35 to 45 minutes, or until the top is brown and the peaches are bubbling.
Variation for Canned Peaches
Using 2 (16-ounce) cans sliced peaches: Reduce the sugar to 1 1/4 cups, and follow the instructions for fresh peach cobbler, above. Simmer the filling mixture just enough to heat the peaches through, about 3 to 5 minutes.
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