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Peach Cobbler
Crust:
3 cups all purpose flour
1 tbs sugar
1 tsp salt
1 cup (2 sticks) frozen unsalted butter
1/3 cup cold water

Place flour, sugar, salt in food processor and pulse until well combined. Cube frozen butter and add to food processor. Pulse until butter is in small pebbles. Add water. Pulse a couple of times until just incorporated.

Pour contents on work surface. Dough will be shaggy. Fold and roll until it comes together. Try not to overwork it. Roll out to desired thickness, cover with plastic wrap and fridge it while you make the filling.

Filling:
1 29oz can of peaches in its own juice
1 lemon
2 tsp cinnamon
1/4 tsp allspice
1 stick salted butter
1 cup sugar
1 tsp vanilla
2 tbs water
2 tbs cornstarch

Preheat oven to 350.

Put the juice from the can in a pot. Bring it to a boil over medium heat. Add lemon intact into the boiling juice. Allow it to boil for 10 minutes. Remove the lemon. Allowing it to boil for too long will give it a bitter taste.

After removing the lemon, add cinnamon, allspice, and butter. Return to boil. Add sugar and stir until sugar is dissolved.

Add cornstarch slurry, vanilla, and peaches to the pot. Return to boil and allow to boil for 10 minutes or until thickened.

Add pie crust to the baking dish, add filling, top with pie crust. Cut slits in top crust.

Bake at 350 for about an hour. Check after 50 minutes. Crust should be golden brown.

*** recipe makes small, 9x9 peach cobbler. For a medium 9x13 peach cobbler, double the filling, but not the crust. For a large 18x12 peach cobbler, triple the filling and double the crust.