Old Fashioned Peach Cobbler recipe

18 servings

2 1/2 cups all-purpose flour

3 tablespoons white sugar

1 teaspoon salt

1 cup shortening

1 egg

1/4 cup cold water

3 pounds fresh peaches - peeled, pitted, and sliced

1/4 cup lemon juice

3/4 cup orange juice

1/2 cup butter

2 cups white sugar

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 tablespoon cornstarch

1 tablespoon white sugar

1 tablespoon butter, melted

In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt.

Work in the shortening with a pastry blender until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg and cold water.

Sprinkle over flour mixture, and work with hands to form dough into a ball.

Chill 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Roll out half of dough to 1/8 inch thickness.

Place in a 9x13 inch baking dish, covering bottom and halfway up sides.

Bake for 20 minutes, or until golden brown.

In a large saucepan, mix the peaches, lemon juice, and orange juice.

Add 1/2 cup butter, and cook over medium-low heat until butter is melted.

In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture.

Remove from heat, and pour into baked crust.

Roll remaining dough to a thickness of 1/4 inch.

Cut into half-inch-wide strips.

Weave strips into a lattice over peaches.

Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.