3 c sliced fresh peaches 1 c sugar 1 TBS lemon juice 2 TBS butter 3/4 c flour 1/4 c shortening 1/4 tsp salt 2 TBS water Place sliced fresh peaches in a saucepan. Add sugar, lemon juice and butter. Simmer until peaches are heated through. Make pastry of flour, shortening, salt and water. Roll pastry to fit 8x8x2 inch baking dish. Place hot peaches in pan and cover with pastry. Prick pastry with fork and bake cobbler for 35-40 minutes at 400 degrees. Note from Melanie: I haven't used this crust but instead use the crust recipe I use for everything else. I also use 2 bags of frozen peaches. I cut down on the lemon juice, only using a few splashes. And to thicken it up, I remove some of the cooked juice and whisk with corn starch and add back to the peaches. I then sprinkle in some cinnamon. I also sprinkle cinnamon/sugar on top of the crust.
These are recipes found in the recipe books of my grandmothers. Whether cut out of magazines or handwritten, made many times or once and never again, I'm putting them here to share with family and friends.