NANS PEACH COBBLER
Bake the pastry lattice in two stages for a crisp, cookielike crust.
8 servings
3 pounds peaches, peeled and cut into1/4-inch-thick slices
1 1/4 cups sugar
Pastry
2 cups all purpose flour
1 teaspoon salt
3/4 cup solid vegetable shortening
3 to 4 tablespoons cold water
Butter
1/2 cup (1 stick) butter, cut into small pieces
3 teaspoons sugar
Vanilla ice cream
Combine peaches and 1 1/4 cups sugar in large bowl. Let stand 4 hours or overnight to exude juices. For pastry: Combine flour and salt in large bowl. Cut in shortening until mixture resembles coarse meal. Mix in enough water to bind dough. Gather into ball and divide in half.
Preheat oven to 350F. Lightly butter 9×13-inch glass baking dish. Pour in undrained peaches and dot with 1/2 cup butter. Roll 1 piece of dough out on lightly floured surface to 1/8-inch-thick rectangle. Cut into 11×1-inch strips. Arrange pastry diagonally over peaches in one direction only, spacing 1 inch apart. Sprinkle pastry with 1 1/2 teaspoons sugar. Bake until pastry is beginning to brown, about 35 minutes. Meanwhile roll and cut remaining dough as above. Arrange pastry strips atop peaches to form lattice. Sprinkle pastry with remaining sugar. Bake until golden brown, about 35 minutes.
Serve hot or warm with ice cream.
– Dick Pidgeon
