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Esther's Peach Cobbler

List of Ingredients




4 fresh peaches, peeled and sliced (can use 1 pckg. frozen)
2 C flour
2/3 C shortening
1 t salt
ice water
nutmeg
sugar
butter or margarine

Recipe



Cover peaches with water in a saucepan and bring to boil. Meantime, make pastry dough. Combine flour and salt. Cut in shortening and add enough ice water to make a workable dough. Roll out thinly and cut into 1/2 inch strips. Line deep casserole with pastry. Add a layer of drained peaches, dot with butter and sprinkle with nutmeg and sugar. Repeat until all are used, ending with pastry. Add enough water to casserole to just cover. Bake at 375 for 45 minutes or until pastry is light brown. Serve with vanilla ice cream.

This recipe was given to my husband by a dear lady from St. Paul's Methodist Church in Bryan Texas. It can be adapted for different fruits. I have used cherries, blackberries and blueberries. Omit the nutmeg if not using peaches.