A couple of weeks ago, my hubby and I had the opportunity to celebrate the birthday of Texas with an old-time celebration on Windmill Square in our hometown of Pecos, Texas.
We were invited to demonstrate some old cowboy-style Dutch Oven Cooking by making enough Peach Cobblers to serve about 100 people.
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Texas Peach Cobbler- Dutch Oven Camping Recipes
For the Crust:make 2 batches, one for top crust and one for the bottom. It will work better if you make this twice instead of doubling it
To Prepare the crust:
- Add the flour to a large mixing bowl and cut in the shortening with a pastry cutter until the mixture resembles large crumbs. (a fork works also)
- Add the egg, water, vinegar, and salt and stir until all ingredients are combined
- Roll into ball and place in a large gallon size ziplock baggie
- Roll out while it’s inside the bag until it reaches the sides and place flat in freezer
- Repeat for the second crust
For the Filling:
- Mix the drained peaches, with the sugars and cinnamon
- Add the half and half and the melted butter and mix well
- Set aside until you have crust ready
- Remove the crusts from the freezer and allow to thaw for about 15 minutes. 2. Roll out the first crust so it is at least as large as the bottom of the dutch oven
- Lightly coat a 12-inch or 14-inch dutch oven with cooking oil and place the crust in the bottom and trim to fit
- Pour in your filling
- Roll out the second crust and cut into 1-inch strips using a pizza cutter
- Lay the pie crust strips down in a criss-cross design
- *Optional- use a Texas State cookie cutter and cut a design from the extra pie crust to add the great state of Texas to the top of the cobbler:)) Or you could use the design of your choice:))
- Whisk 1 egg in a small bowl and using a pastry brush, paint the top of the cobbler completely
- Sprinkle with cinnamon and about 1/4 cup of white sugar
If Baking in the oven:
- Bake at 350 degrees for about 45 minutes uncovered. (check often during cooking since ovens vary)
If cooking outside:
- Cover with the dutch oven lid.
- If you are not experienced in outdoor cooking in a dutch oven you may get more predictable results using charcoal briquettes instead of coals from a campfire. Light half of a 5-pound bag of charcoal using a chimney starter. As soon as the briquettes start turning gray along the edges and corners, dump them onto dry ground or a steel table (See Pictures below)
- Using a set of tongs, place 14 briquettes, evenly spaced, in an area more or less the size of the bottom of the dutch oven. Place the dutch oven on the coals. Place a ring of coals, with coals touching along the outer edge of the lid (about 19 or 20 coals). Place 6 to 7 additional coals in a circle around the lift handle in the center of the lid. (See Pictures below)
- Now start your timer! Every 10 minutes gently lift and rotate the entire dutch oven counter clockwise a 1/4 turn and replace on the coals. Then turn the lid, without lifting it, 1/4 turn clockwise. Rotating your dutch oven in this manner eliminates “hot spots” and allows the food to cook more evenly
- Continue rotating the lid/oven in opposite directions every 10 minutes for forty minutes then carefully lift the lid and check to see if the crust is beginning to brown. Re-check every 5 minutes until the crust is golden brown.
- When done, remove from the coals and carefully remove the lid!! Let cool for at least 5-10 minutes prior to serving
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