Fresh Peach Cobbler with Layered Lattice Pecan Crust

Ingredients

• 12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
• 3 cups sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons vanilla
• 2/3 cup butter
• 2 (15-ounce) packages refrigerated pie crusts
• 1/2 cup chopped pecans, toasted
• 1/4 cup sugar
• vanilla ice cream or fresh whipped cream
  

Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.

Unfold 2 pie crusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 pie crust; top with other pie crust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining pie crusts, pecans, and sugar.

Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.

Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream or whipped cream.

*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon.

I've made this same recipe with apples in the fall but substitute cinnamon for the nutmeg. Delicious!