Peach Cobbler

Peach Cobbler

Crust for 2 (9- to 10-inch) pies
2 (29-oz.) cans Del Monte sliced peaches
2 cups sugar
1 cup (2 sticks) butter or margarine

Preheat oven to 300 degrees.  Roll dough for one crust into 9- to
10-inch circle.  Cut into strips about 1/4" wide.  Arrange half of
dough in bottom of 9x13 baking pan.  (Strips do not need to be the
same size.) Pour one can of peaches, including juice, over dough and
arrange peach slices evenly.  Sprinkle 1 cup of sugar over peaches.
Cut stick of butter into fairly thin slices and dot evenly over sugar.
Repeat process with remaining rolled dough, one can of peaches, 1 cup
of sugar, and 1 stick of butter.
Roll dough for second crust into rectangle.  Cut into strips about
1/4" wide.  Place on top of cobbler in lattice fashion.  Place on
lowest oven rack and bake for 1 1/2 to 2 hours.  (To test for
doneness, dip a spoon into one corner of cobbler.  Filling should be
thick and will cling to spoon.) Best served warm.  Reheat individual
portions slightly in microwave after refrigeration, if desired.

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