Noodle Salad: Tribute to Becky a true lady

The end of last month was a sad one. A cyber foodie friend of mine who I've known since 2004 crossed over to her new journey in the after life. She left behind a wonderful family and many friends. She was an inspiration to me and shared with me and others many of her treasured family recipes. Creole Shrimp and Pound Cake are two recipes I have previously shared here.

Yesterday I made Becky's grandmother's Peach Cobbler as part of a cyber tribute to this wonderful lady. Check out Becky's blog http://decolady-randommusings.blogspot.com/ .........it is chock full of her love of all things deco - particularly dishware; recipes, gardening, travel and many of her varied interests. Also included in her blog were medical updates as Becky had a bone marrow transplant just over two years ago. All during her illness Becky kept up her positive attitude. What a spirited lady who lived each day with grace and dignity. She inspired me and I do miss her. This one's for you dear Becky, on your first birthday.......namasté.

I am providing the pastry dough recipe that Becky used but since I am seriously dough challenged I decided to simplify and used refrigerated Pillsbury Pie Dough.

INGREDIENTS FOR PASTRY DOUGH
2 cups unbleached flour
1/2 tsp salt
1/2 cup butter
1/3 cup cold water
1 cup coarsely crushed sugar cubes (about 40), or use about 2/3 cup granulated sugar

DIRECTIONS FOR PASTRY DOUGH
1. Sift together the flour and salt. Cut in butter to look like cornmeal. Sprinkle on cold water and mix quickly with a fork. Divide into 2/3 and 1/3. Cover and let stand 5 minutes.
2. On floured surface roll out the large piece of pastry and line a large Betty Bowl or Fiesta pie plate. Sprinkle with 2-3 Tbsp of crushed sugar. Cover with wax paper and refrigerate. Preheat oven to 450°F. Roll out rest of pastry to form top crust and set aside. I used used a 9-inch pie dish.

INGREDIENTS FOR FILLING

5 (generous) cups fresh sliced peaches, about six peaches
juice of 1/2 lemon
3/4 cup sugar
1 Tbsp cornstarch or 3 Tbsp Wondra flour
pinch salt
nutmeg
4 Tbsp butter

2 Tbsp Half and Half

DIRECTIONS FOR FILLING
1. Mix peaches with lemon juice. Mix sugar with cornstarch and sprinkle over fruit. Add the pinch of salt and fold gently to combine. Fill pastry lined pan with fruit mixture and grate on a little nutmeg. Dot with butter. I left out the nutmeg on purpose as we are not fond of it.

Becky would have liked that I used my grandmother's red pyrex bowl:

2. Fit on top crust in one piece or in several smaller ones. If your edges are nearly sealed, cut slits for steam to escape. Can brush generously with half and half (do not brush edges) and sprinkle with remaining crushed sugar. Can also sprinkle on a bit of cinnamon. Place cobbler on baking sheet in oven. Immediately reduce heat to 350°F. Bake 50-60 minutes or until crust is a deep golden brown.