My Momma makes the BEST pies that I’ve ever eaten! Most of us think our moms are wonderful cooks, but I can almost promise you that you would agree with me on this one. She makes Apple Pies that I have been begging her to sell for years! The pies she makes these days are works of art..worthy of a photo shoot! I still love those cobbers she makes best..they remind me of the ones she made when we were kids. I mostly remember peach cobbler and blackberry cobbler. The peaches invariably came from somebody’s peach tree and the blackberries had to be hand picked. I know my Momma picked her share of blackberries! I also remember my Grandaddy and his sisters picking them. They would go out in the hottest part of the summer with long sleeves on to help keep from the inevitable briar scratches. Chiggers were always a threat as well. Those wild blackberry vines were native to those old dirt roadways…as were the snakes. I prefer to get my berries from a farm stand these days, but I’m sure they don’t taste as sweet! Beyond just the taste of those cobblers, I think they tell a story. A deceptively simple dessert made from fruit that was in season with a little homemade pastry. I am a little lazy when it comes to pie crust making, but never cheat with this recipe. Homemade crust is just a must!The challenge of many of my favorite recipes of my Momma’s is that she doesn’t have a recipe. She is just a wonderful cook and can tell by tasting the fruit how much sugar she needs to use. She knows how much flour to use as thickening. This is one that I found years ago and it’s pretty close.
About 8 cups sliced fresh peaches
1 1/2 cups sugar
3T plain flour
1/2 teas freshly ground nutmeg
1 teas real vanilla extract
1/2 cup butter
Double crust pie pastry
Cook peaches in a big pot with sugar, flour and nutmeg until peaches start to give up their juices. Bring it up to a boil and reduce the heat and let it simmer for about 10 minutes or until the fruit is tender. Remove from heat and add vanilla and butter.
Divide pastry into 2 pieces to make it easier to work with. Roll out pastry to about 1/8 inch thickness on a lightly floured surface. Cut into 2 inch wide strips. Spoon 1/2 peaches into buttered casserole dish. Lay strips of pastry on top. Dot with butter and sprinkle with sugar. Bake at 450 degrees until lightly browned. Spoon remaining fruit over and roll out remaining pastry. Cut into strips the same as before and lay on top of cobbler. Feel free to criss cross in a lattice pattern if you want. Dot with butter and sprinkle with sugar again. Bake for another 15-20 minutes until browned.