Georgia Peach Cobbler

2 pounds fresh peaches or 1 (16-ounce) can canned sliced peaches in heavy syrup (undrained)1 cup plus 3/4 teaspoon sugar1 teaspoon freshly squeezed lemon juice#188; teaspoon ground cinnamon#8539; teaspoon ground nutmeg1 teaspoon pure vanilla extract2 teaspoons cornstarch8 tablespoons salted butter, cut into small pieces#189; cup shortening#190; teaspoon salt1#190; cups all-purpose flour#8531; cup ice water (with crushed ice)2 tablespoons unsalted butter, meltedIf using fresh fruit, peel and slice. Place in a bowl, and add the 1 cup sugar. If using canned fruit (with syrup), taste and add sugar as needed. Add the lemon juice, cinnamon, nutmeg, vanilla and cornstarch. Toss together. Pour into a 13-by-9-inch baking dish, and dot with the butter pieces. Set aside.In the work bowl of an electric mixer, beat the shortening, salt and the remaining 3/4 teaspoon sugar. Gradually add 1/2 cup of the flour, and mix lightly. When the mixture becomes stiff, add 1 tablespoon of the ice water. Repeat the process until the flour and water are used to make a soft (but not wet) dough. Cover and let chill for 30 to 40 minutes.ll out on a floured surface to form a 13-by-9-inch rectangle.If using fresh fruit, heat the oven to 350 degrees. If using canned fruit, preheat to 400 degrees. Cover the fruit with the pastry, crimping the edges. With a sharp knife, make three to four slits in the pastry for steam to escape. Brush with the melted butter. If using fresh fruit, cook for 1 hour; if using canned fruit, cook for 25-30 minutes. The cobbler is done when the pastry is golden. Serve warm with vanilla ice cream or whipped cream.Serves eight to 10."Mary Mac's Tea Room" by John Ferrell (2010 Andrews McMeel)