Hot peach cobbler right out of the oven!

Ingredients

2 ½ cups all-purpose flour

3 tablespoons white sugar

1 teaspoon salt

1 cup shortening

1 egg

¼ cup cold water

3 pounds fresh peaches – peeled, pitted, and sliced

¼ cup lemon juice

¾ cup orange juice

½ cup butter

2 cups white sugar

½ teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 tablespoon cornstarch

1 tablespoon white sugar

1 tablespoon butter, melted

Instructions

Step 1: Mixing the Dough
– In a medium bowl, sift together the flour, 3 tablespoons of sugar, and salt.
– Blend in the shortening using a pastry blender until the mixture resembles coarse crumbs.
– In a small bowl, whisk together the egg and cold water.
– Sprinkle the egg mixture over the flour mixture and use your hands to form the dough into a ball.
– Chill the dough in the refrigerator for 30 minutes.

Step 2: Preparing the Crust
– Preheat the oven to 350 degrees F (175 degrees C).
– Roll out half of the chilled dough to a thickness of 1/8 inch.
– Place the rolled dough in a 9×13 inch baking dish, covering the bottom and extending halfway up the sides.
– Bake the crust for 20 minutes or until it turns golden brown.

Step 3: Making the Peach Filling
– In a large saucepan, combine the peaches, lemon juice, and orange juice.
– Add 1/2 cup of butter and cook over medium-low heat until the butter is melted.
– In a mixing bowl, stir together 2 cups of sugar, nutmeg, cinnamon, and cornstarch.
– Mix the sugar mixture into the peach mixture.
– Remove the saucepan from heat and pour the peach filling into the baked crust.

Step 4: Creating the Lattice Top
– Roll out the remaining dough to a thickness of 1/4 inch.
– Cut the dough into half-inch-wide strips.
– Weave the strips into a lattice pattern over the peaches.
– Sprinkle 1 tablespoon of sugar over the lattice and drizzle with 1 tablespoon of melted butter.

Step 5: Baking the Cobbler
– Bake the assembled cobbler in the preheated oven for 35 to 40 minutes or until the top crust is golden brown.