DEDE’S PEACH COBBLER

This was one of my mom's specialties.  She always said her secret was using only nutmeg when most people use cinnamon.  I had to watch her make it and take notes because of course she didn't use a recipe.  If you have fond memories of homemade peach cobbler, this is one you won't soon forget.

2 piecrusts
2 qts fresh peaches (about 16 large peaches)
3-1/2 c. sugar
1 stick butter
½ c. cornstarch
Nutmeg

Preheat oven at 350 degrees. Peel and slice the peaches into a large bowl and stir in 1-1/2 c. sugar. Stir well and set aside. Occasionally stir so that the peaches create juice.

Rub a 9X13 baking dish with the stick butter until the bottom and sides are well greased. On the bottom of the dish chip pieces of the butter until you have only ½ stick left. Roll out the piecrusts and cut into strips about ¾” wide. When the peaches have created juice pour half of them over the butter. Sprinkle with about 1 c. sugar, ¼ c. cornstarch and heavily with nutmeg. Strip with crust both vertically and horizontally. Repeat peaches, cornstarch, sugar and nutmeg. If there isn’t enough juice to come up halfway on the dish I add water. Carefully cover with more criss-crossed piecrusts. Sprinkle with about 3 TB sugar on top of the crust and dot with the remaining half-stick of butter. Bake until lightly browned, about 1-1/2 hours.

*DeDe always believed the secret to her cobbler was the nutmeg and the fact that she didn’t use any cinnamon.