Peach Cobbler!

I promised you a peach cobbler. When I took the grandgirls to Ham Peach Orchards we picked our own blackberries. I know we picked blackberries at a peach orchard. What can I say? I'm just glad it's available. A short road trip to Terrell, Texas and we had lovely morning picking blackberries, eating peach ice cream, and buying way more overripe peaches than we needed. So we gave away some, made a cobbler with some, and froze the rest.
Did you know you can freeze peaches whole! Peel and all. Place them on a cookie sheet in the freezer. Once they are frozen, throw them in a ziploc bag, and back in the freezer. When you are ready to use them, run under warm water. The peel will slip right off. Slice and enjoy!
You can make the crust I described last week, buy a refrigerated one, or make this one. You have options. Ain't American Grand!

PEACH COBBLER

INGREDIENTS:

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 brown sugar 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 tablespoon cornstarch 1 tablespoon white sugar 1 tablespoon butter, melted

DIRECTIONS:

1.	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.
2.	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.
3.	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.
4.	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.
5.	Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown. I like my middle dough cooked as described in step 2. My husband and daughter like it as I described last week with a layer of fruit, then cobbler, fruit, and more cobbler. You can do this recipe either way. All this needs is ice cream and a spoon!!!