A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 2½ cups all-purpose flour 1¼ cup white sugar, divided 1 teaspoon salt ½ cup shortening ½ cup very cold butter, cut into small cubes 1 large egg

Rosemary and Goat Cheese Strata

Yield: 6 servings. 2½ cups all-purpose flour 1¼ cup white sugar, divided 1 teaspoon salt ½ cup shortening ½ cup very cold butter, cut into small cubes 1 large egg

Peach Cobbler

Peach Cobbler Recipe

Yield: 6 servings.

2½ cups all-purpose flour
1¼ cup white sugar, divided
1 teaspoon salt
½ cup shortening
½ cup very cold butter, cut into small cubes
1 large egg
¼ cup cold water
3 pounds fresh, medium-size peaches (about 10 peaches), peeled, pitted, and sliced
¼ cup lemon juice
½ cup orange juice
½ cup butter
1 cup brown sugar
½ teaspoon ground nutmeg
½ teaspoon cardamom
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon butter, melted
Vanilla ice cream (optional)

In a large mixing bowl, sift together flour, 3 tablespoons sugar, and salt. Work in shortening and cubed butter with a pastry blender until the mixture resembles coarse sand.

In a small bowl, whisk together egg and cold water. Pour egg mixture over flour mixture, and use hands to form dough into a ball. Cover with plastic wrap and chill for 30 minutes.

Preheat oven to 350°. Roll half of dough to a ⅛-inch thickness. Place in a 9 x 13-inch baking dish, covering the bottom and halfway up the sides. Bake for 20 minutes or until golden brown.

In a large saucepan over medium-low heat, combine peaches, lemon juice, and orange juice. Add ½ cup butter, and cook until butter is melted.

In a bowl, combine 1 cup white sugar, brown sugar, nutmeg, cardamom, cinnamon, and cornstarch; stir into peach mixture. Remove from heat, and pour into baked crust.

Roll remaining dough to a ¼-inch thickness. Place dough over peach mixture. Sprinkle with 1 tablespoon sugar, and brush with melted butter. Cut an “x” in the center of dough to allow steam to escape.

Bake for 35 to 40 minutes, or until top crust is golden brown. Remove from oven and allow to set for 15 minutes. Serve with vanilla ice cream (optional).

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This story was published on Jul 07, 2017

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.