PEACH COBBLER (using jarred peaches)

Bake the pastry lattice in 2 stages for a crisp, cookielike crust.

8 servings

350 degrees
35 minutes x 2

PEACHES & SAUCE
1 jar of peaches
2 Tbsp butter
1/4 C flour
1/4-1/2 tsp pumpkin pie spice
1/2 T almond extract

In sauce pan, make a rue by melting butter and adding flour into sauce pan.  Cook butter and flour in sauce pan for about 1-2 minutes to cook out the flour taste.  Slowly add in peach juice/syrup from jarred peaches.  Wisk constantly until the sauce becomes thick.  Add almond extract and pumpkin pie spice.  Let sit while you make the pastry.

PASTRY
2 C all purpose flour
1 tsp salt
3/4 C solid vegetable shortening
3-4 Tbsp cutter, cut into small pieces
1/4 C sugar

Combine flour and salt in large bowl.  Cut in shortening until mixture resembles coarse meal.  Mix in enough water to bind dough.  Gather into ball and divide in half.

Preheat oven to 350 degrees.  Lightly spray a 9x9 or 10x13 baking dish.  Pour in peaches (make sure you slice the peaches into pieces small enough to eat manageably) into baking dish.  Pour sauce over peaches. Add pieces of butter all over the top of the peaches.

Roll dough out on lightly floured surface to 1/8 inch thick.  Cut into strips.  Arrange pastry diagonally over peaches in one direction only.  Sprinkle pastry with 1/8 C sugar. Bake until pastry is beginning to brown, about 35 minutes.

After 35 minutes of cooking, take out baking dish and add another set of opposite diagonally placed pieces of pastry to form a lattice.  Sprinkle pastry with 1/8 C sugar.  Bank until pastry is golden brown, about 35 minutes.

Serve warm with ice cream.