Peach Cobbler

by Grandma Mallory

2 cups plus 1 tsp Granulated Sugar, divided
4-5 fresh Peaches; peeled, cored and sliced
2 tbsp Flour
1 tbsp Lemon Juice
1 tbsp Water
1 tsp plus ¼ tsp Cinnamon, divided
1 rounded tbsp Butter, softened

Combine fruit with 2 cups sugar, 2 tbsp flour, 1 tsp cinnamon. and 1 tbsp water. Mix fruit very gently, yet thoroughly with a 'wooden' spoon, and pour out into a deep pie dish lined with an uncooked pie crust. Immediately sprinkle the top of fruit mixture with lemon juice. Dot top of peaches evenly with butter. Set aside.

Prepare dough for separate crust, then roll out to about ½" on a lightly floured surface (I use my wooden cutting board for pie crust and cookies). With a very sharp knife, cut dough into ¾"-1" long strips. Begin by first laying strips down horizontally, about 1" apart. Then you can start weaving strips of dough in the opposite direction, over the first horizontal strip, then gently raise the second horizontal strip so that you will be able to lay the vertical strip under it. Repeat this pattern, only begin the second vertical strip of dough under the first horizontal strip, and over the second horizontal strip, and continue alternating under and over the strips, until the top of the cobbler resembles a basket.

Once the top is completely covered, lightly moisten finger-tips with Half and Half and gently wipe strips of dough until the entire top crust is slightly moist. Immediately sprinkle crust with a mixture of: 1 tsp sugar and ¼ tsp cinnamon, combined. Place cobbler in the center of a large cookie sheet and bake in a 415º oven for 20 minutes, Reduce oven temp to 350°, and continue baking cobbler for one hour, until entire top crust is golden brown, and apples are done. Transfer pie to a wire rack to cool.

6-8 servings