Double-crusted Peach Cobbler

This is somewhere between a deep-dish pie and a cobbler, but so good!  I've only made it with a peach filling, but apple, blackberry, etc. would also be good. You'll need time to chill the dough and to cool the filling before assembling to bake.  Takes a little time, but worth the effort. The crust is very forgiving and doesn't need to be picture perfect!

Ingredients:

2 1/2 cups flour
3 tablespoons sugar
1/4 cup shortening (COLD)
12 tablespoons butter, cold and sliced
1/4 teaspoon salt
1/4-1/2 cup ice water
10 ripe peaches, peeled, pitted and sliced 1/4 inch thick
1 cup sugar
1 cup water
1/4 cup butter
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
pinch salt
3-4 tablespoons flour
1-2 tablespoons tapioca, optional
1 tablespoon milk and sprinkle of sugar

Directions:

• Sift together, flour, sugar and salt into large bowl.
• With pastry cutter, cut in shortening and cold butter.  
• Add the water until dough is moistened.
• Use hands to work dough into a ball.  Don't overwork--there should still be some marbling.
• Cut dough in half and wrap each half in plastic wrap. Chill 30 minutes.
• Melt 1/4 cup butter in large saucepan over medium heat.
• Add the sugar and water and cook until sugar is dissolved
• Add nutmeg, cinnamon, salt, peaches and flour and cook 5-8 minutes until thickened.  
• If mixture needs additional thickening, add tapioca.
• Cool filling.
• Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray
• Roll each disk of dough into a 9x13 rectangle about 1/4 inch thick.
• Roll bottom crust into baking dish and use fingers to press into place.  Bring up the sides about an inch.
• Pour the cooled filling into crust and roll top crust into place.  Pinch sides to seal
• Cut 4-6 slits in top to vent. Brush with milk and sprinkle with sugar,
• Bake until crust is golden (about 45 minutes).
• Let cool for 1 hour before cutting and serving.