River Cane Homemade Pie Dough:
Yield: 4 lbs
2 qt self-rising flour
3 tsp salt
14 1/2 oz crisco (shortening)
3 cups ice water (pint measure with ice)
Mix flour, salt and crisco (shortening) together and get small balls of dough.
Add 1/2 the water and mix, continue adding rest of the water until dough is tacky. Make sure dough is not too wet, as well as not too dry.
Divide dough as needed, 21 oz bottom, 30 oz top, use more as needed.
Keep refrigerated for up to three days.
River Cane Homemade Peach Cobbler:
Yield: 1 #200 hotel pan or 13x9 baking dish
4 cans (29 oz) ripe peaches sliced in cans
2 1/2 cups sugar
51 oz (21 oz bottom/30 oz top) cobbler dough
Make 1X cobbler dough, split (21 oz bottom/30 oz top).
Preheat oven to 350 degrees Fahrenheit.
Slice peaches in cans.
In large sauce pot, add sliced peaches, peach syrup and sugar. Bring contents of sauce pot to a boil. (Make sure that all sugar is dissolved.)
Roll out 21 oz of cobbler dough on floured table top (1/4"-1/2" thick). Ensure that dough will be rolled to the size that will cover the bottom and sides of a full-size #200 hotel pan.
Place entire contents of sauce pot into cobbler dough-lined #200 hotel pan.
Roll out 30 oz of cobbler dough (1/4"-1/2" thick). Cut cobbler dough into 1/2" strips that will cover entire length of hotel pan. Cut remaining cobbler dough into 1/2" strips that will cover entire width of hotel pan. You are trying to achieve a lattice effect on top of the cobbler.
Sprinkle sugar across raw lattice, place in 350 degree oven for approximately 1 hour-1 1/2 hours.
Pull cobbler from oven once you have an even golden-brown color across the top.
Serve immediately or allow cooling and reheating as needed.