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PEACHY SCONE COBBLER 6 to 8 servings 2 cups enriched self-rising flour* 1/4 cup sugar 1/3 cup shortening 1 egg, beaten 1/4 to 1/2 cup milk 1 can (1 lb. 5 oz.) peach pie filling 1/4 teaspoon ginger Sour cream Stir together flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Combine egg and 1/4 cup milk. Add liquid all at once to flour mixture, stirring until flour is moistened. If necessary, blend in more milk to make a soft dough. Turn onto lightly floured surface and knead gently 30 seconds. Press into ungreased 9-inch pie pan. Flute edge. Combine filling and ginger; pour into pie. Bake in preheated 375° oven 35 to 40 minutes, or until done. Cool. Serve with sour cream. ’Spoon flour into dry measuring cup; level. Do not scoop.
Triplett Milling Co. Culpeper 825-0781
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