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Peach Cobbler ala mode with Cinnamon Ice Cream

When I was younger and my mother made this heavenly cobbler, she would spread the extra scraps of pastry dough with butter, sprinkle with cinnamon-sugar, and bake them until crispy. My father and I used to hang around her in the kitchen until they were done. Mmmm!

1 package frozen peaches, thawed
1 1/2 cups sugar
2 tablespoons butter
pinch of salt
cinnamon to taste
pie crusts

1. Chop thawed peaches in bite-sized pieces with the juice in a large bowl.
2. Add sugar and salt. (May need more or less sugar according to your taste.)
3. Prepare the pie crust and line deep dish or rectangular baking dish.
4. Add peach mixture. Add a little water if you prefer a juicier pie.
5. Cut butter into small pieces and dot pie with them.
6. Sprinkle with cinnamon to your taste and cover with top crust. Pinch the edges of the bottom and top crust together with your fingers to seal. Make a cross-shaped slit with a knife.
7. Bake at 350-375 degrees for about 45-60 minutes or until done and crust is brown.

Pie Crust

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
4-5 tablespoons ice cold water

1. Sift flour and salt together.
2. Cut shortening into flour with a pastry blender or blender fork until the pieces are pea-sized.
3. Add cold water by teaspoonfuls, tosing with a fork until all the flour-coated bits of fat are barely dampened.
4. STOP! Turn mixture onto a square of waxed paper. Gather up corners, pressing from the outside, to form a compact ball.
5. Divide in half for lower and upper crusts and chill for easier handling. Roll out when ready.

For cinammon ice cream to top ala mode, take your favorite store-bought vanilla ice cream (Bluebonnet's Vanilla Bean is nice) and let it soften enough for you to be able to stir through it. Mix together a few tsp of cinnamon and a dash of sugar, and stir into the ice cream. Top the pie with a scoop for a melt-in-your-mouth dessert!

 

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