Fruit - Peach Melba Cobbler

3 C (420g) All-purpose Flour
1 tsp Salt
1 C (225g) Butter-flavored Shortening
1/2 C (1dL) Ice-Cold Water (* up to 1/2 cup or 1dL)
1-1/2 C (300g) Granulated Sugar
1/4 C (35g) Cornstarch
1 tsp Cinnamon
4 C (600g) Fresh Peaches; peeled and sliced
3 C (450g) Fresh Raspberries
2 T Butter
1 Egg Yolk
1 T Whole Milk (can substitute low fat milk)


Pre-heat oven to 375F (190C).

Prepare Cobbler Bottom Crust:Sift together flour and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Gradually add a bit of ice-cold water, don't over do water. Blend with a fork or whisk when you start, and finish with your hands to make sure ingredients are well combined. Do not over mix dough or it will be tough. Divide dough into two unequal portions, about one-third and two-thirds of total mixture.

On a lightly floured surface or on waxed paper, pat or roll large ball of dough into a 12-inch (30.5cm) square. Fit rolled crust into prepared baking dish, trimming pastry level with top of 2 inch (5cm) deep dish.

Prepare Fruit:In a large mixing bowl, stir together sugar, cornstarch, and cinnamon. Stir in peaches and raspberries. When thoroughly combined, pour fruit mixture into pastry-lined baking dish. Dot with small pieces of butter.

Prepare Top Crust: Pat or roll remaining small ball of dough into a 9x9 inch (23x23) rectangle. Cut rolled dough into strips and assemble on top of fruit in a lattice pattern. Crimp and trim lattice ends even with pastry base, to attach top lattice to bottom crust.

In a small mixing bowl, combine milk and egg yolk. Brush mixture over top of lattice, and sprinkle with about a teaspoon of sugar, if desired.

Place baking dish on a cookie sheet (to catch any drips) and bake for about 60 minutes, or until crust is golden brown and filling is bubbly. Let cool, scoop, and serve.