Peach Cobbler

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  • 8 cups sliced peaches
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla flavoring
  • 1/3 cup butter or margarine
  • Pastry for double-crust pie
  • Vanilla ice cream


  1. Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approximately 15 minutes).
  2. Bring peach mixture to a boil: reduce heat to low, and simmer 10 minutes or until peaches are tender.
  3. Remove from heat and stir in vanilla and margarine.
  4. Roll half of pastry to 1/8” thickness: cut into a circle to fit a two-quart baking dish.
  5. Spoon half of mixture into lightly buttered baking dish; top with pastry.
  6. Bake at 475° for 12 minutes or until lightly browned.
  7. Spoon remaining peach mixture over baked pastry.
  8. Roll remaining pastry to 1/8 inch thickness and cut into 1-inch strips; arrange in lattice design over peaches.
  9. Bake an additional 15-20 minutes until browned.
  10. Allow to cool slightly before serving.
  11. Serve with vanilla ice cream.
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