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1
Preheat the oven to 350 degrees F.
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2
In mixing bowl, combine flour, salt and shortening.
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3
Mix until the mixture becomes mealy; Add water and mix well.
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4
Form into a ball and cover with plastic wrap; Refrigerate until ready to use.
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5
For the filling: Melt the butter in a large saucepan, over medium heat.
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6
Add peaches and mix well; In a small bowl, combine sugar, flour, cinnamon and nutmeg. Add to the peaches and mix well; Reduce the heat to low and continue to cook for 8 to 10 minutes.
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7
Remove from the heat and cool completely; Stir in the vanilla and set aside.
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8
Remove the dough from the refrigerator and divide in half.
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9
On a floured surface, roll out half of the dough into a rectangle, 12 by 10 inches.
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10
Using a knife, cut the dough to fit the pan, reserving the excess trim.
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11
Place the dough in an 11 by 9 x 4 inch pan and press down to mold.
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12
Pour half of the filling over the crust; Cut reserved dough into nickel-size pieces.
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13
Dot peach filling with dough; Pour remaining filling over the dough pieces.
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14
Roll out remaining ball of dough and place on top of the peaches, pinching the edges to seal in the juices.
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15
Make 3 slits in the top crust and place in oven; Bake for 30 to 40 minutes or until golden brown.
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16
Remove from oven and rest for 10 minutes before serving; Spoon cobbler into individual bowls and serve with a scoop of ice cream.
