Old Fashioned Peach Cobbler

I've always thought that peach cobbler is a wonderful way to enjoy the sunny flavor of peaches anytime of the year.  Any cook can make peach cobbler, but it's down south that this comforting dessert approaches perfection.  Here is a recipe straight from my grandmother's kitchen (in Orangeburg, SC) that is guaranteed to produce a delicious, authentic result.

Ingredients:

• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 cup shortening
• 1 egg
• 1/4 cup cold water
• 3 pounds fresh peaches (peeled, pitted, and sliced) or canned/frozen peaches when off-season
• 1/4 cup lemon juice
• 3/4 cup orange juice
• 1/2 cup butter
• 2 cups sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1 tablespoon butter, melted

Preparation:

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.  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.  I love my pie warm with a scoop of vanilla ice cream!