FRESH PEACH COBBLER

Ingredients

Crust:

3 cups all-purpose flour
1 1/4 cups finely grated mild Cheddar cheese
Dash of salt
1 cup solid vegetable shortening
1/2-1 cup ice water

Filling:

8 cups sliced fresh peaches
1/2 teaspoon almond extract
1/2 cups sugar
2/3 cup all-purpose flour
1 1/2 sticks butter (not margarine), divided

Preparation

Combine flour, cheese and salt in a mixing bowl. Using hands, work in shortening until mixture resembles coarse meal. Gradually add just enough ice water, a little at the time, until dough is stiff. Shape into a ball; wrap in plastic wrap and refrigerate several hours or overnight. Combine peaches and extract in a large bowl. In a medium bowl, combine sugar and flour; add to peaches, tossing to blend. Set aside. On a lightly floured, large surface, roll the pastry to a large rectangle, about 18 x 26 inches. Place in a 9- x 13-inch pan so that dough overlaps edges evenly on sides. Pour peach mixture into crust. Cut 1 stick butter in chunks and dot over peaches. Fold all overhanging crust over filling. Dot with remaining 1/2 stick butter. Bake at 375 degrees for 1 hour and 45 minutes, until top is golden brown. (NOTE: Lucine recommends placing a sheet of aluminum foil on the rack underneath the pan, as the cobbler may bubble over.)