Hill Country Peach Cobbler

Ingredients:
Filling

• 2 to 2 1⁄2 cups sugar
• 1⁄3 cup cornstarch
• 8 cups sliced fresh peaches
• 1⁄2 teaspoon almond extract
• 1⁄4 cup melted butter

Combine sugar and starch. Toss with peaches

Pastry (recipe follows)

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon vanilla
• Pinch of salt
• 1⁄2 cup solid all-vegetable shortening
• 4 tablespoons ice water
• 1⁄2 cup melted butter
• 1⁄4 cup sugar

Directions:

1. Combine flour, sugar, and salt in a mixing bowl. Cut shortening into flour until it is the consistency of cornmeal
2. Gradually add ice water until the dough holds its shape. Roll out on floured board; cut into strips
3. Pour peach filling into buttered 13-by-9-by-2-inch baking dish
4. Crisscross dough strips overfilling. Brush pastry with remaining melted butter; sprinkle with sugar
5. Bake in a 400-degree oven for 30 minutes or until the crust is browned. Serves 12

Note: This recipe was published in the Houston Chronicle July 20, 1988, in Ann Criswell’s Clip & Save