Peach Cobbler

A number of years ago I decided to learn to make peach cobbler. My main goal was to make it good, no matter how many calories were in it! So, the second time I made it I took it to a church potluck. After dinner one of the men declared, "Whoever made this peach cobbler is going to be my next wife." Mark replied, "She comes with four kids!!!"

CRUST
2 1/2 cups all-purpose flour
1 t salt
3/4 cup Crisco

Cut with a pastry cutter until mixture resembles coarse cornmeal. Sprinkle iced water 1 T at a time, stirring mixture with a fork after each addition, until dough begins to stick together. It usually take 6 - 8 T. Use hands very little as heat from hands will melt shortening, to form into a ball. Roll out 1/3 of the dough on a lightly floured surface. Use a knife or pastry cutter to cut into 1" wide, long strips. Lattice these strips in 13 x 9 dish and bake at 350 until lightly browned.

While this is baking, warm the following in a medium saucepan:

FRUIT
6 cups peeled, sliced peaches (fresh or frozen) a little more or a little less won't matter.
water to almost cover peaches
2 T lemon juice
1 C sugar
1/2 t vanilla
2 shakes of cinnamon

Taste this after it becomes hot. DON'T BOIL. Make sure it is sweet enough as some peaches will be tart and need a little more sugar. Roll remaining crust on floured surface and cut into 1" wide, long strips.

Remove bottom crust from oven. Pour peaches over crust. Dot 1 thinly sliced stick of butter on top of peaches. Lattice crust over peaches and butter. Sprinkle 1/4 cup sugar over top. Bake 350 for about 1 hour or until as brown as you like your cobbler.