serves 8
Filling:
4-5 cups peeled and sliced peaches
1 cup sugar
2 Tbs flour
1/4 ts salt
1/4 ts nutmeg
1/4 ts cinnamon
2 tablespoons butter or margarine, cut into small pieces
In large bowl, combine all filling except butter. Spoon mixture into pastry; place pieces of butter over top.
Pastry:
1 cup cold unsalted butter
2 cups all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water
Cobbler:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on floured surface. Prepare 4 pastry shells to fit a deep sided baking dish.
- Bake 2 of the shells until golden brown. Cool.
- Place 1 unbaked shell in bottom of dish. Add layer of peach filling.
Place a baked shell and cover with remaining peach filling. Top with final unbaked pastry to cover the dish. - Bake at 350 F (175 C) for 45 minutes or until golden brown.
