Fredericksburg Peach Cobbler

Ingredients

Crust:
1 1/4 cups	HEB All-purpose Flour
1/4 teaspoon	Salt
3 Tablespoons	Hill Country Fare Shortening
1 ½ teaspoons	HEB Sour Cream
5 Tablespoons	Cold Water

Filling:
6 cups	Hill Country Fare Frozen Sliced Peaches, thawed
1 cup	HEB Fat Free Half & Half
2 large	HEB Eggs or ½ cup Hill Country Real Egg
1 Tablespoon	HEB All Purpose Flour
1 cup	HEB Brown Sugar or Sugar Equivalent
2 Tablespoons	HEB Sugar or Sugar Equivalent

Directions

1. In a large bowl, sift flour and salt.  Using an electric mixer on low speed, add the shortening and mix for 1 minute until the mixture looks like coarse meal.  You can also use your food processor and pulse the mixture for 30 seconds. 

2. Add the sour cream to the mixture and blend with your fingers.  Gradually add the very chilled water and continue to mix with your fingers until the dough holds together (do not over mix).  Form the dough into a flat ball, wrap in plastic wrap and chill for 30 minutes. 

3. Heat the oven to 350ºF.  Spray a 9 x 13-inch baking pan with non-stick cooking spray.  Arrange the peach sliced into the prepared pan.  Combine the half and half, eggs, flour and brown sugar in a large bowl.  Beat the mixture with an electric mixer on medium speed for 1 minute.  Pour the mixture over the peaches. 

4. Roll the dough ball out into a large rectangle.  Cut the dough into long ½ inch wide strips and make a criss-cross lattice top for the cobbler.  Sprinkle the lattice pastry top with sugar.

5. Bake the cobbler on the center oven rack for 30 to 35 minutes until the peaches are bubbling and the crust begins to brown.

Makes: 12 servings