Peach Cobbler

Peach Cobbler

¾ cup shortening
2 cups sifted all-purpose flour
½ teaspoon salt
1 tablespoon sugar
Ice Water
8 to 10 fresh peaches
½ cup plus 2 tablespoons sugar

Cut shortening into flour, salt, and 1 tablespoon with pastry blender. Add just enough ice water to hold dough together. Roll out dough on a floured surface to about 1/8-inch thick. Line the sides and bottom of a 2 ½-quart baking dish with pastry, flute the edges of the sides. Cut remaining dough into 1 x 1 ½” pieces; set aside.

Peel and slice peaches. Put a layer of peaches in pastry-lined baking dish. Dot with 2 tablespoons butter and ¼ cup sugar; top with half of the pastry strips. Make another layer of peaches, butter and sugar and top with remaining pastry pieces. Sprinkle top with 2 tablespoons sugar. Bake at 325 degrees for 1 hour, or until dough is golden brown and peaches are bubbly.