Peach Pie and Cobbler

 Peach Pie
Double Crust:

• 2 cups flour
• 1 teaspoon salt
• 3/4 cup Crisco
• 6 tablespoons cold water

Combine ingredients as usual for piecrust, and roll out top and bottom crust.

Filling:

• 3 cups peaches
• 1 cup sugar
• 3/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons cornstarch

Combine all ingredients and pour into unbaked piecrust. Cover with top crust, crimping edges and making vents for steam. Sprinkle top crust with milk and sugar. Bake one hour at 350°F degrees.

Peach Cobbler

• 3 cups flour
• 1 cup yellow (butter-flavored) Crisco
• 1 teaspoon salt
• 1/3 cup sugar
• 1 beaten egg with enough ice water to yield 1/2 cup
• 2-1/2 cups peeled peaches, sweetened to taste

Mix flour, salt and Crisco until crumbly. Add egg/water mixture and mix with a fork until it forms a ball. Roll out one half the dough to fit an 8x8x1-3/4-inch pan. Roll the other half of the dough and cut into ten 1/2-inch strips.

Fit the solid piece of dough into the pan, and pour in the sweetened peaches. Then, crisscross the strips over the top. Bake one hour and twenty-five minutes at 350°F degrees. Cover the last twenty minutes with aluminum foil to prevent over-browning. When time is up, remove and sprinkle with cinnamon and sugar.