Centristic Cooking: Patti Labelle's 'Wicked Peach Cobbler' Recipe

Life & Love | By Blair Bedford | 12/22/2011 | 06:00 AM EST

This dessert by the singing legend will have you kicking off your shoes...

Patti Labelle might hit the high notes on stage, but she'll have you doing the singing ---skills existent or not---at the dinner table after trying her Wicked Peach Cobbler.

The legendary Grammy Award winning entertainer puts her spin on the traditional soul food dessert, complete with all the peaches and sugar your sweet tooth can take.

Featured in her 2008 cookbook, Recipes For the Good Life, this recipe when complete, can be taken to the next level with a scoop of vanilla or cinnamon ice cream. Cue high note.

Patti Labelle's Wicked Peach Cobbler 1 pie serving

Ingredients:
1 Piecrust for Double Crust Pie
3 lbs Medium Peaches , peeled, pitted, and cut into 1/4-inch slices
2 Tbsp Cornstarch
1 Cup Sugar
2 tsp Fresh Lemon Juice
1/2 tsp Ground Cinnamon , plus more for the top of the crust
4 Tbsp (1/2 stick) Butter , chilled, cut into small pieces


The Method:

1. Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.

2. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish.

3. On a lightly floured work surface, roll out the smaller disk of dough into an 8-inch square about 1/8 inch thick, trimming the dough as needed. Place over the peaches in a baking dish. Top with the remaining peaches.

4. Roll out the larger disk of dough into an 11-inch square about 1/8 inch thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips.

5. Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature.

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