Peach Cobbler, Mama's Way

By RuthLouise

Ingredients

• 12 to 15 fresh peaches, peeled and sliced (about 16 cups)
• 1/3 cup all purpose flour
• 1/2 tsp ground nutmeg
• 3 cups sugar
• 2/3 cup butter
• 1 1/2 tsp vanilla extract
• 2 (15oz) pkgs refrigerated piecrusts
• 1/2 cup chopped pecans, toasted
• 5 Tbsp sugar, divided
• Sweetened Whip Cram

Preparation

Step 1

Preheat oven to 475 degrees

Stir together peaches, flour, nutmeg and 3 cups sugar in a dutch oven. Bring to boil over medium heat; reduce heat to low and simmer 10 minutes.
Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13 x 9 inch baking dish.

Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp sugar over 1 pie crust; top with other piecrust. Roll into a 14 x 10 inch rectangle.
Trim sides to fit baking dish. Place pastry over peach mixture in dish.

Bake 475 for 20-25 minutes. or until lightly browned. Then, unroll remaining 2 piecrusts. Sprinkle 2 Tbsp sugar and remaining 1/4 cup pecans over 1 piecrust. Roll into 12 inch circle. Cut into 1 inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp sugar. Bake 15-18 minutes or until lightly browned.

Serve warm or cold with whipped cream.