Peach Cobbler


9 C. fresh Peaches, peeled
and sliced into 1/3 inch slices.
4 tbs. All Purpose Flour
2 1/3 C. Sugar
1/2 tsp salt
2 tsp. freshly squeezed lemon juice
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Combine all of the above and mix well.
Allow to sit until enough syrup has formed
allowing the mix to be brought to the boil.
Reduce heat immediately and
gently simmer for 10-15 minutes
until peaches are tender.
The time may be increased if peaches are extra firm,
in order to cook them to the tender state.
When peaches are tender, remove from heat,
and add the following stirring to mix well.

1 1/2 tsp. almond extract
2 TBS. Peach brandy
1/2 C. melted butter
Pie Pastry:
Roll out half of the pie pastry and
cut to fit a baking dish or pan 8 X 10"
(slightly larger will work ).
Butter the pan or dish generously and
Spoon half the hot peach mixture into pan.
Cover the peaches with the prepared pie crust.
Place into a preheated oven 475F for about 12 minutes.
When the crust is a nice golden brown,
remove from oven and spoon the remaining peaches
over the crust and top again with the remaining crust
which has been rolled out and
cut into strips to make a lattice work top.
Place back into the oven, and bake for another
12-15 minutes until it is the golden brown.