Francine's Texas Cuisine

 

Peach Cobbler Supreme   8 cups sliced fresh peaches 2 cups sugar 2-4 tablespoons flour 1/2 teaspoon nutmeg 1 teaspoon almond or vanilla extract 1/3 cup margarine Pastry for double crust pie   Combine first 4 ingredients in Dutch oven, set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat; add extract and butter, stirring until butter melts. Cut pastry in 8” square. Spoon half of peaches into a lightly buttered 8” dish top with pastry. Bake at 425 degrees for 14 minutes or lightly browned. Spoon remaining peaches over baked pastry. Cut remaining pastry into 1” strips; arrange in lattice design over peaches. Bake at 425 degrees for 15-18 minutes or until brown.

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