Double Crust Peach Cobbler

• lbs peaches, sliced↗5 lbs
• cups sugar (adjust the amount based on the sweetness of your peaches...you may need more if you use the frozen p)↗2 cups
• tablespoons all-purpose flour↗3 tablespoons
• teaspoon nutmeg, ground↗1⁄2 teaspoon
• teaspoon almond extract↗1 teaspoon
• cup butter↗1⁄3 cup
• cups all-purpose flour↗2 cups
• teaspoon salt↗1 teaspoon
• cup shortening↗2⁄3 cup
• tablespoons ice water4 -6 tablespoons
• vanilla ice cream

Step-by-step instructions

1. 1

   FOR THE FILLING:.

2. 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. 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. 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. 5

   FOR THE DOUBLE-CRUST PASTRY.

6. 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.