Supreme Peach Cobbler

Recipe Ingredients

		Cobbler
2 cups	396g / 13oz	Sugar + 1 tbsp - divided
1/4 cup	15g / 0.5oz	Flour
1/2 teaspoon	2.5ml	Nutmeg
10 cups	2370ml	Sliced peaches
1 teaspoon	5ml	Almond extract
1/3 cup	65g / 2.3oz	Butter or margarine - melted
		Pastry
4 1/2 cups	281g / 9.9oz	Flour
1 teaspoon	5ml	Salt
1 1/2 cups	297g / 10oz	Shortening
1 cup	237ml	Water + 2 tbsp

Recipe Instructions

For the pastry: Combine flour and salt in a mixing bowl. Cut in shortening. Sprinkle water evenly over mixture, one tablespoon at a time, Stirring with a fork, until mixture is moistened. Shape dough into a ball, chill.

For the cobbler: Combine 2 cups sugar, flour, and nutmeg in a large Dutch oven. Add peaches; set aside for 15 minutes. Bring peaches to a boil. Reduce heat, cook for 10 minutes, over low heat. Remove from heat; add almond extract and butter.

Stir until butter melts. Set aside. Roll 1/3 of the pastry to a thickness of 1/8 inch. Cut into 3/4 inch wide strips. Lay strips on baking sheet and bake at 425F for 10 minutes. Roll half the remaining dough to 1/8 inch thickness.

Fit into 8 x 12 x 2 pan. Spoon half the peach mix into shell; arrange cooked strips over filling. Spoon remaining peach mix into pan. Roll remaining pastry to 1/8 inch thickness. Cut into 3/4 inch wide strips; arrange in lattice pattern over dish. Pinch seal edges and flute. Bake at 450F for 15 minutes; reduce heat 375F and bake another 20 minutes.

Source:
Mrs. John D. Amos

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