Ingredients 1 15 ounce package pastry for a 9 inch double crust pie 1 egg beaten 5 cups sliced peeled peaches 2 tablespoons lemon juice cup all purpose flour 1 cup white sugar teaspoon ground cinnamon teaspoon ground nutmeg teaspoon salt 2 tablespoons butter. To make the pie crust in a bowl whisk together flour sugar salt. To make the filling for this old fashioned peach cobbler combine sliced peaches fresh or frozen sugar lemon juice cinnamon and salt to a saucepan over medium high heat. Remove from heat and set aside. Stir the mixture to evenly distribute the ingredients.
If you leave peach cobbler on the counter it will only last 1 2 days but if you refrigerate it the cobbler will last up to 5 6 days. Lightly grease a deep dish 9 inch pie plate. If you leave peach cobbler on the counter it will only last 1 2 days but if you refrigerate it the cobbler will last up to 5 6 days. This old fashioned peach cobbler is by far better when you can make it and eat it fresh. Ingredients 1 15 ounce package pastry for a 9 inch double crust pie 1 egg beaten 5 cups sliced peeled peaches 2 tablespoons lemon juice cup all purpose flour 1 cup white sugar teaspoon ground cinnamon teaspoon ground nutmeg teaspoon salt 2 tablespoons butter.
