• Home
  • Blog
  • About

Fresh From Oregon

Experience the Fresh Taste of Oregon...

  • award winning recipes
  • baking
    • bread
  • breakfast
  • canning
  • cast iron cooking
  • desserts
    • cake
    • candy
    • chocolate
    • cookies
    • pies
  • family favorites
  • fresh from oregon
    • farmers market
    • favorite products
    • hazelnuts
    • oregon made
    • pacific northwest trips
  • fruit
    • apples
    • berries
    • peaches
    • pears
  • holidays
    • easter
    • thanksgiving
  • lunch
  • main dishes
    • beef
    • chicken
    • pork
    • seafood
    • soup
    • turkey
  • side dish
    • pasta
    • salad
    • snack
  • vegetables
    • potatoes
    • tomatoes

Double Crust Peach Pie Cobbler

July 24, 2012 · by Carrie Trax ·

Double Crust Peach Pie CobblerThe peaches have just started to ripen in Oregon and thought of my husband favorite peach dessert.  The two layers of crust gives him twice of his favorite part!

Pie Crust:Double Crust Peach Pie Cobbler
3 cups Bob’s Red Mill white flour
1 tsp. salt
1 ¼ cup shortening
1 Tbsp. Cider vinegar
5 Tbsp. Cold water
1 egg
Peach Filling:
8 cups peaches, peeled and sliced
2 cups sugar
4 Tbsp. FlourDouble Crust Peach Pie Cobbler
½ tsp. cinnamon
1 tsp. vanilla extract
1/3 cup butter
In large bowl combine flour and salt, with pastry blender cut in shortening until it resembles coarse crumbs. In small bowl mix vinegar, water and egg, add to flour mix and combine until dough comes together, do not over mix. Set aside.
In large pot combine peaches, sugar, flour and cinnamon, let set for about 10 minutes until syrup forms. Bring to a boil then reduce heat to a low and cook for 10 minutes. Remove from heat and add vanilla and butter stir until the butter is melted.
Roll out half the pie dough to about 1/8” thickness on lightly floured surface and cut into 8” squares. Spoon half of the peaches into a lightly butter 8×8 pan; top with squares. Bake at 475 degree oven for 12 minutes or until lightly brown. Spoon remaining peaches over pie squares. Roll remaining pie crust to 1/8” thickness and cut into 1” strips; arrange on top of peaches in a lattice pattern. Bake an additional 15 to 18 minutes or until browned.

Share this:

  • Email
  • Twitter
  • Facebook
  • Pinterest
  • Google
  • Print

Filed Under: desserts, peaches · Tagged: Bob's Red Mill

Fresh From Oregon!

Welcome to Fresh From Oregon! Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 37 other subscribers

Connect With Me

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Featured Posts

Lemon-Chile Pickled Asparagus

Lemon-Chile Pickled Asparagus

Here’s another great recipe from The Mile End Cookbook by Noah and Rae Bernamoff, that I made with Fresh From Oregon Asparagus.  This was an easy refrigerated pickled asparagus recipe and it took no time at all to turn my jars into a work of art.  With asparagus still in season here in Oregon you […]

Fresh Pear & Gingerbread Crisp

Fresh Pear & Gingerbread Crisp

Pears are still in season Fresh From Oregon.  We take a few trips every fall over the mountain to Hood River, Oregon where you can buy pears fresh from the orchards.  There are many great places to shop but my favorite place is Kiyokawa Family Orchard & Fruit Stand.  If you do not live close […]

Hello from Oregon!

Welcome to my blog fresh from Oregon and the beautiful foothills of Mt Hood.  Oregon has amazing fresh ingredients all year long.  What’s fresh this week in Oregon and what meals can you create with it. I will share some of the great recipes I have made using the fresh ingredients that are grown and […]

Apple Caramel Cake

Apple Caramel Cake

Apple season started weeks ago here in Oregon and after a trip to Kiyokawa Family Orchards & Fruit Stand in Hood River, Oregon my refrigerator is bursting with apples.  I left with 9 varieties of apples and have several recipes ready to share with you over the next few weeks.  The Apple Caramel Cake is […]

Recent Posts

  • Washington Asparagus Fresh at your local Market Now!
  • Asparagus Salad with Lemon Vinaigrette
  • Fresh from Oregon heads to California
  • Summer Corn & Crab Chowder
  • Fresh Asparagus with Eggs Benedict
  • The Best Way to Store Asparagus
  • Roasted Asparagus with Lemon Olive Oil
  • Spring in Finally here in Oregon
  • Simply Natural ~ Lindsay Olives
  • Capay Valley Ranches ~ California Olive Oil at its Best!
  • Over the Top Blueberry Muffins
  • Fresh Homemade Blueberry Sauce
  • The BEST Homemade Granola
  • Homemade Strawberry Lemon Jam
  • Strawberry Cheesecake in a Jar
  • Homemade Strawberry Sauce
  • Asparagus Caesar Salad
  • Fresh from the Oregon Coast ~ Cioppino for Two!
  • Pancake Hearts for Breakfast
  • Homemade Chicken Noodle Soup
  • Apricot Coffee Cake with Crumb Topping
  • The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies
  • Best Ever Homemade Pie Crust
  • Mini Apple Hand Pies are perfect for the Lunch Box!
  • What to do with all the Green Tomatoes … Fried Green Tomatoes
  • Bays English Muffins Pumpkin Pudding
  • Stonyfield Yogurt… Good Morning Parfait
  • Bays English Muffins perfect for your Lunch Box!
  • Dutch Apple Pie ~ Just the right bite!
  • Corn Relish … Summer in a Jar
  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

Categories

Copyright 2014 Fresh From Oregon

Copyright © 2025 | Innovative by The Pixelista | Built on the Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.