Peach Cobbler

Peach Cobbler

Yield: 12 servings.

For crust:
3 cups all-purpose flour
1 cup shortening
1/2 teaspoon salt
1/2 cup ice water (not cold tap water)

For filling:
2 (30-ounce) cans sliced peaches in heavy syrup
1/2 cup granulated sugar or more to taste
2 tablespoons all-purpose flour
1 pinch salt, optional
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) butter, divided
1 teaspoon vanilla
2 tablespoons cinnamon-sugar, for topping

To prepare crust: Preheat the oven to 375 degrees. Place flour, shortening
and salt in a medium bowl. Cut mixture with a pastry cutter or two knives
until it resembles small pebbles. Sprinkle ice water over dough, while
gently tossing the mixture just until it sticks together. The dough should
not be sticky. If it is, you've added too much water. (If water is
measured carefully, you should have just enough).

Transfer dough to a bowl, cover with plastic wrap and let sit at room
temperature about 30 minutes.

While dough rests, prepare filling: Drain peaches, pouring the syrup into
a large saucepan. Bring just to a boil over medium heat. Meanwhile, stir
together sugar, flour, salt and nutmeg.

Slowly add sugar mixture to boiling peach syrup; cook until thickened.
Remove from heat; add 1/4 cup butter and vanilla. Taste; add sugar if
desired. Let cool.

While syrup mixture cools, roll out crust to about 1/8 inch thick. Cut out
a 23-by-27-inch rectangle of dough; ease it into a 9-by-13-by-2-inch dish.
You should have an overhang of dough on all sides.

Stir peaches into cooled syrup mixture. Pour into crust; fold the
overhanging crust over the filling, leaving a space in the center. Cut off
any excess dough. Tear the reserved dough scraps into pieces; place on top
of the filling, being careful not to completely cover the cobbler for a
"cobble" effect.

Dot with the remaining 1/4 cup butter; sprinkle with cinnamon-sugar. Bake
for 40 to 50 minutes or until golden brown.

PER SERVING: 492 calories; 25g fat (46 percent calories from fat); 8g
saturated fat; 20mg cholesterol; 4g protein; 63g carbohydrate; 35g sugar;
4g fiber; 109mg sodium; 15mg calcium; 172mg potassium.



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