Double Crust Peach Cobbler

Crust: Combine the flour, salt, milk powder and sugar in a large bowl. Stir until well- blended.

Add the cold butter cubes and using your fingers, rub the flour mixture into the butter until it resembles coarse grain. Add ¼ cup of water and blend until the dough forms a ball. Divide the dough in half, form each half into a disc, cover with plastic and chill for at least 1 hour before rolling out.

Peach Filling: Combine peaches, sugar, nutmeg, cinnamon, and corn starch into a large pot. Cook over medium heat 10 to 15 minutes or until peaches become soft and the liquid has thickened. Remove from heat, stir in vanilla and butter.

Spoon half of the peach mixture into a 9x13 baking dish or 2-inch deep half hotel pan, spoon in half of the peach mixture.

Roll out one pie crust to a 13 x 9-inch rectangle and roll onto the rolling pin. Unroll the crust over the peaches and bake on 375° F for 10 minutes or until the crust appears dry and lightly browned. Remove from oven.

Combine egg yolk and milk in a small dish until well blended; set aside. Spoon the remaining peach mixture over the first crust in the pan. Roll out the second crust following the instructions for the first crust and unroll on top of the second layer of peaches. Brush with the egg wash. Bake an additional 10-15 minutes or until the top crust is cooked through and golden.

Cinnamon & Honey Whipped Cream: Combine the cream, honey and cinnamon in the bowl of an electric mixer fitted with the whisk attachment. Whip on high until cream forms firm peaks.

Let cool 15 minutes then eat warm with ice cream or Cinnamon & Honey Whipped Cream, if desired.