Peach Filling: Peel peaches and dice into 1/4 inch cubes. Melt butter, add flour and stir until smooth. Add sugar, nutmeg, cloves, lemon juice and peaches. Mix well and set aside.

Pastry: Mix flour, sugar, salt and nutmeg. Add shortening. Work mixture until it has the texture of coarse meal. Add ice water and stir with a spoon, using as few strokes as possible.

Cobbler: Roll out dough on floured surface. Prepare 4 pastry shells to fit any deep sided baking dish (9x5 or 8-inch square). Bake 2 of the shells at 350° until golden brown. Cool. Place 1 unbaked shell in bottom of dish. Add layer of peach filling. Place a baked shell on top of the peaches and top with more filling. Add a second baked shell and cover with remaining peach filling. Top with final unbaked pastry to cover the dish. Bake at 350° for 45 minutes or until golden brown. Yield: 8 servings.

Willie Braxton

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,