Ann Cuiellette

To purchase a copy of the book:

Classic Creole: A Celebration of Food and Family

Peach Cobbler

5 lbs. fresh peaches (semi-soft)
1 cup granulated sugar
1 cup dark brown sugar (packed)
1/2 cup plain flour
1/4 cup corn starch
1 Tablespoon cinnamon
1 Tablespoon nutmeg
1/4 teaspoon allspice
1 teaspoon vanilla
1 teaspoon orange zest
1 egg with 1 teaspoon water (egg wash)
Pastry crust for 11 inch baking dish

Peel peaches and slice 1 inch thick, put in bowl. Add sugar, brown sugar, cinnamon, nutmeg, allspice, vanilla and orange zest. Gently mix together then add flour and corn starch. Pour in baking dish. Roll out pie crust (about 1/4 thick) place over baking dish, making sure all edges are covered. Crimp the dough to fold over the edges to seal the pie. Brush with egg wash then make 3 to 4 slits on top of pie. Bake at 350 degrees for 50 minutes to 1 hour. Serves 6 to 8.

Simple Pie Crust

3 cups all purpose flour
1 1/2 sticks unsalted cold butter
1/3 cup shortening
1 teaspoon salt
1/4 cup granulated sugar
1 teaspoon baking powder
1/3 cup very cold water

Dice butter in small cubes and put in freezer, along with 1/3 cup shortening (for about 15 minutes). Place flour, salt, sugar in bowl and mix. Add butter and shortening and using a pastry cutter, cut butter and shortening into the flour, leaving small pieces of mixture. Stir in water. Immediately pour on flour board and make a round, flat ball. Wrap in plastic wrap and refrigerate for 1 hour before using. Makes two 9 inch pie shells.