Peach cobbler
INGREDIENTS

Crust
4 cups unbleached all-purpose flour
2 sticks butter, chilled, cut into small pieces
1 cup shortening, chilled
1/2 teaspoon salt
7 tablespoons ice water

Filling
10 cups peeled, pitted, and sliced fresh peaches
3 tablespoons fresh lemon juice
1 cup sugar or Succanat, or less, to taste (I only use 1/2 cup)
1 teaspoon ground cinnamon
1/4 teaspoon fresh-grated nutmeg
1/4 cup unbleached all-purpose flour

1. Prepare the crust: place flour, butter, shortening, and salt in a large bowl. Using a pastry bender or two knives, cut the butter and shortening into
the flour until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, stirring it in with a fork. Pat the dough into a ball, wrap
it in plastic wrap, and refrigerate it at least 1 hour.

2. Preheat the oven to 375F. When the dough has chilled, divide it in half. Wrap 1 half in plastic wrap and return it to the refrigerator. Roll out the
other half on a floured board and fit it into the bottom and sides of a 9x13-inch baking pan.

3. Prepare the filling: Very gently toss peaches in the lemon juice in a large bowl. Add sugar, cinnamon, nutmeg, and flour and toss again with a spatula
or wooden spoon to blend. Spoon the filling on top of the bottom crust. Roll out the remaining pastry on a floured board. Wet your fingertips with water
and moisten exposed edges of the bottom crust. Place the top crust over the peach filing and crimp or flute the edges together. Cut several steam vents
in the top crust.

4. Bake the cobbler for 1 1/4 to 1 1/2 hours, or until the crust is golden brown and the filling is bubbling. Transfer to a wire rack to cool, and serve.

Serves 8 to 12.