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Shirley’s Peach Cobbler

James Stuart, owner of J-S Chuckwagon, credits his wife, Shirley, with developing this recipe years ago. James won first place with this cobbler in the dessert division of the 1994 Nance Ranch Cook-off in Canyon.  Serves 40.

  • 1 recipe Vinegar Pie Crust, divided
  • 1 6-lbs.10-oz. can sliced peaches in light syrup
  • 2/3 c. butter or margarine
  • 3 c. water
  • 2 tsp. vanilla
  • 1 c. flour
  • 3 c. sugar
  • 1/2 tsp. cinnamon
  • 1/2 nutmeg

Grease bottom and sides of 16-inch Dutch oven, and dust lightly with flour. Roll out one-half of pie crust dough to 1/8-inch thickness. Line bottom of Dutch oven with pie crust, and set aside. In a separate pot, heat peaches, margarine, water, and vanilla. Combine dry ingredients, and stir slowly into peach mixture, mixing well. Cook until hot. Remove from heat, and pour into pie crust-lined Dutch oven. Roll out remaining pie crust dough to 1/8-inch thickness, and place on top. Place lid on Dutch oven, and put hot, live coals on lid. Bake 15-20 minutes or until top is golden brown, making sure to rotate Dutch oven often. (Baking time varies according to the amount of wind.)

Vinegar Pie Crust

  • 4 c. flour
  • 1/3 c. sugar
  • 2 tsp. salt
  • 1 3/4 c. shortening
  • 1/2 c. water
  • 2 T. cider vinegar
  • 1 egg

Combine flour, sugar, and salt. Cut in shortening until mixture in crumbly. Combine water, vinegar, and egg, and beat well with a fork. Add a shortening mixture, and mix well. Chill at least two hours before using. (Make enough crust for one Peach Cobbler or two 9-inch double-crust pies.)

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