Pastry for double-crust pie

Preheat oven to 475°F.

Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to set until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and stir in melted butter. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an 8-inch square. Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with granulated sugar, if desired. Bake an additional 15 to 20 minutes or until browned.

Grandma's Peach Cobbler

Preheat oven to 350°F.

Put the butter in a 9x13-inch Pyrex baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk.

When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter. Return dish to the oven and bake for 30 minutes.

As the cobbler cooks, the batter will rise up and around the peaches. Makes 10 to 12 servings.

Cobblers require ripe peaches of the highest quality. If you can't find really excellent fruit, I would forget about trying to make the Old Fashioned Peach Cobbler; however, a satisfactory Grandma's Peach Cobbler can be made with frozen peaches to which no sugar has been added. These are available at most any supermarket.