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Peach Cobbler Southern Style

D'Artois de Peches.

A large pie baked in a shallow baking pan, from 1 to 2 1/2 inches in depth, with bottom and top crust, glazed and sugared on top and cut out in square or triangular pieces.

Fine puff paste is too rich for this purpose. Ordinary flaky pie paste made with 10 or 12 ounces of butter to a pound of flour is best. Cover the bottom of the pan with a sheet of paste rolled quite than. Fill in with ripe peeled peaches, strew over them half their weight of sugar and a very little nutmeg. Cover with another thin sheet of paste and bake about 3/4 hour. When half done brush over the top with egg and water and strew granulated sugar over. Put back and bake it to a rich color. When the fruit is too dry to make its own syrup make a sauce to go with the cobbler. All sorts of fruit and rhubarb can be used this way. Canned fruit should be stewed down till the juice becomes thick before being put into the paste lined pan.