Comments on: Edna Lewis’ Fresh Peach Cobbler. Mercy.

By: Wednesday Webs 8-24-11 |

Wednesday Webs 8-24-11 | — Thu, 25 Aug 2011 02:45:32 +0000

[...] It’s peach season and this will make you smile. Yummmm. [...]

By: ally

ally — Tue, 21 Sep 2010 16:46:01 +0000

this is PIE! hoe

By: Jay Alt

Jay Alt — Mon, 02 Aug 2010 15:19:20 +0000

This does look delicious. Cobbler? No. Ref: Irma and Marion in Joy of Cooking. Like the holes?, spoon the stiff batter on leaving some filling exposed. Second difference btw cobblers and lattice-top pies is that cobbler fruit is precooked on the stovetop. This and the top-only crust reduces baking time during hot weather.

By: Jay Alt

Jay Alt — Mon, 02 Aug 2010 14:59:55 +0000

Caitlin: My mother sometimes made two pies, it was easier for her to roll crusts out together. One was baked, the other frozen for up to a month or so. The 2nd crust was sometimes a bit soggy. You can also deep-freeze the peeled, sliced peaches in sugar-pack or syrup. See the Ball Blue Book for freezing and canning directions.

By: Caitlin

Caitlin — Fri, 21 Aug 2009 22:48:10 +0000

Do you think this would freeze well? I want to preserve some peaches while I can!

By: Best of the Web – Gooseberry Fool: Foodie links for 10 August | Roaming Tales

Mon, 10 Aug 2009 11:02:45 +0000

[...] here in the US and b) it’s a Julia Child recipe. Meanwhile, I fancy a crack at this fresh peach cobbler from an Edna Lewis recipe, served up by Rebecca at Ezra Pound Cake. Man, that’s a lot of butter [...]

By: Nancy

Nancy — Fri, 24 Jul 2009 20:19:56 +0000

So what is the difference between peach pie and peach cobbler?? They both use a pie crust recipe…can you enlighten me? It's something I've always wondered about and never found the answer to.

By: Rebecca

Rebecca — Thu, 23 Jul 2009 20:30:29 +0000

I had the same question about this recipe, but according to Cook's Illustrated's "Baking Illustrated," a cobbler is "fruit topped with a crust, which can be made from cookie dough, pie pastry or biscuit topping, and baked."

Lattice top cobblers are very common here. Maybe it's a regional preference.

By: Rebecca

Rebecca — Thu, 23 Jul 2009 20:18:00 +0000

Thanks! I hadn't thought about the difference between the two, but I think you're right. Miss Lewis' recipes tend to rely on fresh, seasonal ingredients and don't have much shock value. Paula makes a lot of things you'd find in a women's club cookbook. Totally different schools.

By: Rebecca

Rebecca — Thu, 23 Jul 2009 20:13:17 +0000

I'm so glad you posted! I just bookmarked your site – as soon as I saw that headline about cast-iron skillets. I don't know how I ever cooked without them. Now, they're sort of an obsession.