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1
Sift flour and salt into a large bowl. Mix in sugar, nutmeg, and cinnamon.
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2
Cut in shortening and butter until the texture is grainy and crumbly.
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3
Add 5-6 tablespoons of water at a time and gradually squeeze in the orange juice, stirring with a fork and adding touches of flour until your dough is smooth and semi-dry. Form dough into ball.
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4
Preheat oven to 350 degrees.
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5
Cut the dough in half. Sprinkle a dry, clean surface with a small 1 tablespoons of the flour.
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6
Roll out one half of the dough in the shape of your dish and place in a small butter-greased 8x8 or 9x9 glass, square/rectangular cobbler or casserole dish.
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7
Re-sprinkle surface with second tablespoon of flour and roll out second half in the same shape and set aside.
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8
In a medium-sized bowl, combine peaches, butter, sugar, nutmeg, cinnamon, salt, lemon juice, and cornstarch. Taste and add more sugar, cinnamon, or nutmeg if desired.
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9
Pour peaches mixture into crust and smooth over.
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10
Top the baking dish with the second crust and fold bottom and top crusts over onto the cobbler to seal the cobbler.
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11
Bake in center of oven at 350 degrees for 45 minutes or until golden brown.
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12
Cool for at least 25 minutes before serving, allowing filling to thicken.
