2 cups all purpose flour
1/4 teaspoon salt
1/2 cup lard or shortening, chilled
1/3 cup cold water
Filling:
6 to 8 nectarines, washed
1 cup granulated sugar
4 tablespoons cornstarch, optional
4 tablespoons butter or margarine
Sauce:
2/3 cup granulated sugar
1/4 to 1/2 teaspoon nutmeg
2 teaspoons cornstarch
Dash salt
1 cup boiling water
1 piece orange zest
4 tablespoons peach flavored brandy

Preparation Instructions:
1. In bowl, combine flour and salt. Cut in lard or shortening until mixture resembles coarse crumbs.

2. Add ice water. Toss until mixture forms a ball that holds together. Chill.

3. Roll out 3/4 of pastry to fit bottom and sides of and 8 inch square or round cake pan.

4. Slice nectarines into a bowl. Add sugar and cornstarch (if used). toss until fruit is coated.

5. Turn into pastry lined pan. Dot with butter.

6. Roll out remaining dough. Cut into strips. Place on top of fruit in lattice pattern. Fasten to edges.

7. Bake at 425 degrees until filling bubbles and pastry is lightly browned, about 35 minutes.

8. For sauce, combine ingredients except brandy in saucepan. Heat to boiling, whisking.

9. Cook until thickened. Remove zest. Add the peach brandy.

10. Serve cobbler and sauce warm.

Tips: Some people prefer not to add thickening to a cobbler. The result is a dessert with a lot of juice. If you prefer a saucier cobbler, add cornstarch as directed.