Peach Cobbler

(12 To 18 Servings)

Cobbler:
7 c. peaches (fresh) or 2 (No. 2 1/2) cans peaches with juice
6 Tbsp. tapioca
1 1/3 c. sugar
1 1/2 tsp. salt
1/2 tsp. nutmeg or mace
4 Tbsp. lemon juice (double with fresh peaches)
1/2 tsp. lemon rind, grated
4 Tbsp. butter or margarine

Pastry:
1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. shortening
1/2 c. milk (scant)

Sift flour once; measure. Add baking powder and salt; sift again. Cut in shortening (should be like coarse meal when ready). Add milk and stir into soft dough. Turn out on heavily floured board or pastry cloth and knead for about 30 seconds very gently, turning dough each time and taking up a small amount of flour to make dough more manageable. Leave ball of dough covered while assembling cobbler.

Cobbler: Spray a 9 x 13 x 2-inch pan with Pam. Combine peaches and lemon juice. Combine sugar, tapioca, salt, nutmeg and lemon rind in small bowl. Spread peaches in pan. Pour other ingredients evenly over peaches. Stir all together in pan to be sure there is a smooth blending. Dot with butter and let stand 15 minutes for tapioca to soften.

Meanwhile: Preheat oven to 425 degrees. Give dough ball about 5 or 6 more kneadings and spread by hand to rectangular shape. Roll out with a very light touch until it is slightly larger than the pan dimensions and is about 1/4-inch thick. Roll pastry up on rolling pin and unroll over the pan. Fit pastry over the top of peaches and seal to the sides of the pan with moistened fingertips. Cut several steam vent slits. Trim the pastry evenly on pan sides, if desired. Bake for approximately 30 minutes.

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