Miss Daisy's Tea Room was a fixture in Franklin, Tennessee for years. This is one of her recipes. It was a state fair prize winning recipe, and is the best peach cobbler, EVER. It has a top lattice crust, and you poke strips of dough down into the peaches to making dumplings. We've made it for years. ~ jan
Filling:
8 or 9 peaches, peeled and slices
1/2 cup water
1-1/2 cups sugar
2 tablespoons self-rising flour
pinch of salt
1/2 cup unsalted butter, melted
Cook peaches briefly in water until bubbly and tender. In separate bowl, mix flour salt and sugar, whisk to combine. Add to cooked peaches and stir. Then add melted butter.
Pastry for Cobbler:
1 cup self-rising flour
1/2 teaspoon salt
1/3 cup shortening
4 tablespoons sweet milk or enough to make a stiff dough.
Directions:
Blend flour, salt and shortening to coarse meal texture. Add milk. Roll thin into rectangle shape on floured surface. (I pulse this on and off to blend in the Cuisinart, then add milk and stir, works great and it's easy).
Using a pizza cutter, and a ruler to guide you, cut the dough into long strips. Take almost half the strips, and cut them into small pieces, about 1-2 inches long. Pour half the peaches in a 8x12 pan, push the cut dough pieces into the peach liquid, then add the rest of the peaches, and make a lattice top with the remaining dough. If you have leftover dough, you can poke more of it between the lattice top into the cobbler.
Sprinkle with sugar, and bake in 350 oven 45-55 minutes or until top is golden brown and peaches are bubbly.
