This simple Southern Peach Cobbler resembles a deep-dish pie with both a top and bottom crust. The peaches are lightly sweetened with a hint of almond wrapped in a buttery crust.
Roll the pie dough out into a large ragged rectangle, using a 7 x 9-inch dish or a large ragged circle if using a pie dish. Dust with flour and roll back onto the rolling pin, window-shade fashion. Unroll over the dish, lining the bottom and sides and allowing the excess dough to hang over sides.
In a large bowl, toss the sliced peaches with sugar and almond extract. Mound the peaches into the pastry-lined dish and dot with butter. Flop the loose ends of the pastry over the top.
Cut the butter and lard into pieces and place in the freezer.
In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine.
Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas
In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over-process or you will have a tough pie crust. Refrigerate until ready to use.