Southern Peach Cobbler
1 pie dough for one pie, rolled out
6 to 8 fresh or frozen peaches, skinned, pitted, and sliced. (I suggest a yellow peach, freestones are best.)
1 to 1-1/2 cups cold water
1/4 cup vegan margarine (I use Earth Balance)
lemon juice (optional)
1 scant cup sugar
1 heaping tablespoon all-purpose flour
1) Cut pie crust dough to fit the top of your casserole dish. Save scraps.
2) Cook peaches, water, and margarine on the stove over medium heat. Mix in sugar and flour and add to peach mixture. If you desire, add a little splash of lemon juice.
3) Grease a deep casserole dish and place a layer of peaches, then the trimmings of the pie dough, then the rest of the peaches. Top with a sprinkling of nutmeg and cover with pie crust. Cut a slit in the top to vent.
4) Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for an additional 35 to 40 minutes, or until light brown and bubbly.
source: yay! Another of my grandmother's family recipes, altered.