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1
Take a mixing bowl, sift in flour and salt.
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2
Add chilled lard, and blend with a pastry blender or your fingertips until the mixture becomes the texture of heavy cornmeal.
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3
Sprinkle over the cold water and mix together lightly until the dough sticks together.
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4
Shape into a ball and leave it in the bowl to rest for at least 15 minutes.
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5
Divide the dough in half.
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6
Roll out one piece of the dough and line baking pan that has been greased lightly with lard.
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7
After pressing the pastry gently over the bottom, sides, and corners, trim the overlapping dough from edges of pan.
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8
Cover with wax paper and set into refrigerator until needed.
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9
Roll out the second piece of dough and cut it into 8 strips.
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10
Place the strips between wax paper and place them in refrigerator as well.
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11
Peel the peaches and slice each into 6 or 7 pieces.
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12
When all the peaches are sliced, remove the pastry and strips from the refrigerator.
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13
Sprinkle 2 tablespoons of sugar over the bottom of pastry in pan and fill in with the sliced peaches; sprinkle the rest of the sugar over the peaches.
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14
Scatter thin slices of butter, 6 to 8 pieces, over the sugar.
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15
Moisten the rim of the pastry and place the strips of dough, weaving them in by placing one across and one lengthwise until they are used up.
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16
Press down along the rim and trim surplus pastry hanging over edges.
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17
Decorate rim by pressing marks on pastry with handle of a dinner knife.
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18
Set the cobbler into the center of a preheated 450 oven, close the door, and turn the oven down to 425.
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19
Bake for 45 minutes.
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20
Remove from oven and let cool for 15 to 20 minutes before serving with a nutmeg sauce.
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21
Place the sugar, nutmeg, cornstarch, and salt in a quart saucepan, stir well, and pour in the cup of boiling water, stirring as you pour.
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22
Add in orange peel and set over a medium burner to boil gently for 10 minutes.
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23
Set aside until ready to serve.
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24
Reheat without boiling and add in brandy.
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25
Serve warm with peach cobbler (omitting the orange peel).
