Peach Cobbler .
Sunday mornings in my part of Texas there is a TV show worth taping. I'm in church when Texas Country Reporter airs, so I don't get to see if "first-hand." I'm sure Bob Phillips, the reporter, would understand and approve. The premise of the show was that big cities get plenty of news coverage, so he takes to the Texas highways and reports from small towns. He also eats and shares the best that Texas cafes and cooks have to offer. With the great variety of cultures that have contributed to the menus in this big state, the offerings are amazingly varied. With my southern roots, fruit cobblers have a special appeal. This recipe is from one of Bob Phillips's trips to Fredericksburg, Texas.
2 - 2.5 cups sugar
1/2 cups cornstarch
8 cups sliced FRESH peaches
1/2 teaspoon almond extract
1/4 cup melted buter
Combine sugar, cornstarch and toss with the peaches. Add almond extract and butter. Set aside.
Butter a 9 x 13-inch pan. Put peaches in pan.
Roll out pie crust and cut into strips. Crisscross strips of dough over the filling.
Brush pastry with melted butter and sprinkle with sugar.
Bake at 400°F for 30 minutes or until crust is brown.