can anyone tell me the best way to make a peach cobbler or apple pie?

Answer 1

OLGA's PIE CRUST
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.
Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

OLGA's APPLE PIE
6 cups Cortland apples
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
dash nutmeg
dash salt
1/4 cup flour
2 Tablespoons butter
Wash, peel, core and slice apples, toss apple slices in a large bowl with lemon juice to prevent darkening.
In a small bowl combine sugar, brown sugar, cinnamon, nutmeg, salt, flour. Pour over apple slices and stir to mix well.
Arrange apple slices in pastry-lined pie pan. Dot with butter and place top crust on pie, seal and flute edges. Cut slits in the top to permit steam to escape.
Bake at 450 degrees for 15 minutes. Continue baking at 350 degrees for 45 to 50 minutes or until apples test soft with a fork and the crust is golden brown.
Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings.

Answer 2

To make an apple pie you have to start out with a crust, either buy an already made crust, like Pillsbury or find a recipe and make your own; you will need a bottom crust and a top crust. Buy about 7 Granny Smith Apples (the green ones). Peel the apples and slice them into very thin pieces. Add cinnamon and sugar to the apple slices...taste a piece so you know if you need to add more sugar. Let them marinate for about 20 minutes. If you find that there is too much juice in the apples, then pour some out. Add 2 tablespoons of flour to the apples that have marinated (this is to thicken the juice). Stir the apples and place them into the bottom crust (which you placed into a pie pan). Then fold the top crust over on a cutting board and slice 2 small vent holes into it. Take the top crust and place it on top of the apples. Pinch the crusts together around the entire pie. Bake (in a preheated oven) at 450 degrees for 10 minutes and then lower the temperature to 350 degrees for about an hour. I hope that this isn't too confusing. Baking does take practice so don't be too hard on yourself.

Answer 3

Peach Cobbler

1cup sugar
1cup buttermilk
1 cup flour

Mix together and pur into a greased 9*13 pan. Add Large can of peaches (drop peaches around and then pour juice over). Bake at 350* for 45 minutes. It will get golden and crispy on top but still be kind of gooey underneath.

Answer 4

Peach Cobbler
Whether you use canned, fresh or frozen peaches will probably depend on the time of year. Whatever the season, this homey dessert will bring you praises. Try this favorite from the Betty Crocker Kitchens tonight.

1cup Original Bisquick® mix
1cup milk
1/2teaspoon ground nutmeg
1/2cup butter or margarine, melted
1cup sugar
1can (29 ounces) sliced peach, drained


1 . Heat oven to 375ºF.
2 . Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
3 . Bake 50 to 60 minutes or until golden.

Answer 5

Apple Pie

INGREDIENTS:
1/2 cup apple juice
1/2 cup white sugar
1/2 cup butter
6 Golden Delicious apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons cornstarch
2 (9 inch) unbaked pie crusts

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine the apple juice, 1/2 cup white sugar and the butter in a sauce pan and heat until melted. Add the apples and cook until fruit is tender.
Combine 1/2 cup of the sugar with the cornstarch. Stir into the fruit mixture, then cook until thickened. Cool then pour into the pie shell. Cover with the top crust and seal.
Bake at 350 degrees F (175 degrees C) until golden brown.

Peach Cobbler

INGREDIENTS:
9 fresh peaches
2 tablespoons fresh lemon juice
1/2 cup white sugar
1 1/3 cups all-purpose flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter, chilled
2/3 cup buttermilk
2 teaspoons white sugar
1/4 teaspoon freshly grated nutmeg

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DIRECTIONS:
Preheat oven to 400 degrees F ( 205 degrees C).
Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
Bake 15 minutes, or until the peaches are hot and bubbly
Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Serve with Ice cream or Fresh Whipped Cream

*add blueberries along with the peaches for a yummy twist!