Double Crust Peach Cobbler

Total Time: 1 hr 8 mins Preparation Time: 30 mins Cook Time: 38 mins

Ingredients

• 5 lbs peaches, sliced
• 2 cups sugar (adjust the amount based on the sweetness of your peaches...you may need more if you use the frozen p)
• 3 tablespoons all-purpose flour
• 1/2 teaspoon nutmeg, ground
• 1 teaspoon almond extract
• 1/3 cup butter
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 4 -6 tablespoons ice water
• vanilla ice cream

Recipe

• 1 for the filling:.
• 2 in a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. set aside until a syrup forms. once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
• 3 roll half of the double crust pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. bake at 475 degrees for 12 minutes or until lightly browned. spoon remaining peaches over baked pastry square.
• 4 roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. bake 15 to 18 more minutes or until browned. serve with vanilla ice cream.
• 5 for the double-crust pastry.
• 6 combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. shape into a ball. wrap in plastic wrap and chill until ready to use.