Double Crust Peach Cobbler - cooking recipe

Ingredients

5 lbs peaches, sliced
2 cups sugar (adjust the amount based on the sweetness of your peaches...you may need more if you use the frozen p)
3 tablespoons all-purpose flour
1/2 teaspoon nutmeg, ground
1 teaspoon almond extract
1/3 cup butter
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 -6 tablespoons ice water
vanilla ice cream

Preparation

FOR THE FILLING:.
In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms. Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. Bake 15 to 18 more minutes or until browned. Serve with vanilla ice cream.
FOR THE DOUBLE-CRUST PASTRY.
Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. Shape into a ball. Wrap in plastic wrap and chill until ready to use.