Instructions:
Prepare the Crust:
Add 2 1/2 cups of sifted all-purpose flour into a mixing bowl, then add the shortening.
Use a pastry cutter or dough hooks to combine until the mixture resembles crumbs.
Gradually add in 1/3 cup of ice water, mixing until the dough forms a ball.
Cover the dough with plastic wrap and refrigerate for 45 minutes.
Make the Filling:
Place the peaches in a large pot.
Add 1 1/2 cups water, sugar, cinnamon, and nutmeg. Turn the heat to medium-high.
Once the peach mixture starts to bubble, add in the butter and vanilla. Stir well.
Mix 3 tbsp of all-purpose flour with the remaining 1/2 cup of water, then add this mixture to the peaches. Stir and reduce the heat to low.
Assemble the Cobbler:
Preheat the oven to 375°F (190°C).
Roll out the dough and cut it in half.
Roll out one half of the dough and cut it into 1-inch squares. Place the squares on a cookie sheet.
Bake the squares for 7 minutes at 375°F.
Pour the peach mixture into a 13 x 9-inch baking dish.
Remove the dough squares from the oven and gently fold them into the peach mixture.
Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the top of the cobbler.
Bake for 40 minutes at 375°F.
Serve:
Allow the cobbler to cool down slightly.
Serve with a scoop of vanilla ice cream.
Enjoy this delightful and nostalgic peach cobbler pie!