Old Fashioned Peach Cobbler

2 ½ c. all-purpose flour

3 Tbsp. white sugar

1 tsp. salt

1 c. shortening

1 egg

¼ c. cold water

3 lb. fresh peaches, peeled, pitted and sliced

¼ c. lemon juice

¾ c. orange juice

½ c. butter

2 c. white sugar

½ tsp. ground nutmeg

1 tsp. ground cinnamon

1 Tbsp. cornstarch

1 Tbsp. white sugar

1 Tbsp. butter, melted

In medium bowl, sift flour, 3 Tbsp. sugar and salt. Work in shortening with pastry blender until mixture resembles coarse crumbs. In small bowl, whisk together egg and cold water. Sprinkle over flour mixture and work with hands to form dough into ball. Chill 30 minutes. Preheat oven to 350°. Roll out half of dough to 1/8” thickness. Place in 9×13” baking dish, cover bottom and halfway up sides. Bake for 20 minutes, or until golden brown. In large saucepan, mix peaches, lemon juice and orange juice. Add ½ c. butter, cook over MEIDUM-LOW heat until butter is melted. In mixing bowl, stir together 2 c. sugar, nutmeg, cinnamon and cornstarch; mix into peach mixture. Remove from heat; pour into baked crust. Roll remaining dough to thickness of ¼”. Cut into half” wide strips. Weave strips into lattice over peaches. Sprinkle with 1 Tbsp. sugar, and drizzle with 1 Tbsp. melted butter. Bake for 35-40 minutes or until top crust is golden brown. Make 18 servings.

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