Patti LaBelle’s Wicked Peach Cobbler🍑

Hey Guy’s! Welcome back to my channel!
In today’s video I show you how I make the worlds most famous Peach Cobbler,
Patti LaBelle’s Wicked Peach Cobbler 🍑
The first time I tasted peach cobbler was as a little girl in my Grandma’s kitchen. She always made it in the same baking pot which was deep and wide. It was filled with peaches dumplings juice and oh that pie crust was unbelievable. There was nothing like my Grandma’s pie, until I saw Patti LaBell on The Oprah Winfrey Show making hers. Oh my! I didn’t even have to taste it and we all know that smellovision doesn’t exist but I was determined to make her peach cobbler. It looked like something that I’d never seen before. The crust looked crispy and flaky and the filling looked thick and rich.
I immediately purchased the book and made that pie and it was the BEST cobbler that I had ever tasted.
I’ve been making it for about 20 years now.
I doubled the recipe for my cobbler on my video. The recipe below is for a double batch.

Patti LaBelle’s Wicked Peach Cobbler:
6 Pounds Fresh Peaches, washed, peeled, pitted and sliced
4 Tablespoons Corn Starch
2 Cups Sugar
4 Teaspoons Fresh Squeezed Lemon Juice
1 Teaspoon Cinnamon
1 Stick Butter, sliced
1 Tablespoon Vanilla Extract

Preheat oven to 375 F

Pie Crust: Double Batch
3 Cups All Purpose Flour
1 Cup Crisco Shortening, chilled
1 Teaspoon Salt
2/3 Cup Ice Water
Sift flour and salt into a large bowl. Add shortening to flour and cut it into the flour until well combined and fine. Add the ice water and mix together until you form a stiff mound if dough.
Place on a lightly flowered surfaces and divide into two parts.
Roll the first half out and line it into a 9 X 13 inch glass baking dish.
Roll out the other half of the pie crust and roll it up on the rolling pin until you are ready to use it.

For the pie filling in a large bowl add the peaches,
corn starch, lemon juice, cinnamon, butter and vanilla. Toss together until well combined.
Pour the filling on top of the pie crust in the baking dish. Next place the remaining pie crust on top of the pie filling.
Press the crust in to the pie to seal it. Take a fork dipped in flour and press the sides down to help seal the crust. Make about five or six slits in the top of the pie for vinting.
Sprinkle the top with cinnamon and sugar.
Bake for 45 minutes or until bubbly and golden brown! Serve hot or at room temperature. Delicious with ice cream too! Enjoy!

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Thanks for watching and God Bless 🙏

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