INGREDIENTS

INSTRUCTIONS

COBBLER
PASTRY
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 425 deg 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 450 deg for 15 minutes; reduce heat 375 deg and bake another 20
minutes. Makes 6 to 8 servings.
Posted to MM-Recipes Digest V4 #245 by scotlyn@juno.com (Daniel S Johnson)
on Sep 14, 1997

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