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1
In a deep, covered pan, combine all filling ingredients. Add 1/2 cup water; mix well. Cook over medium-high heat until the mixture begins to thicken, about 10 minutes. Reduce heat to a simmer; cover.
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2
Preheat oven to 400u00b0F and begin making dough: In a large mixing bowl, combine the flour and salt. Cut the Crisco into the mixture with a fork or pastry blender until it has the texture of coarse meal. Add the eggs and 3/4 cup water. Mix well, until dough holds together in a ball; divide dough in two equal parts.
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3
Turn out one part of dough onto a lightly floured work surface; roll into a rectangle about 1/4 inch thick, shaped to fit a 9-by-13-inch baking dish and with enough overlap to form the side crust. Transfer this dough to a 9-by-13-inch baking dish; trim edges to fit pan. Press dough into pan, making sure to get the corners.
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4
Pour the warm peach mixture into pan, spreading evenly. Roll the remaining dough half into a rectangle the same size as the first. Using a sharp knife, cut four 1/2-inch stripes lengthwise. Lay each strip evenly apart on top of the peach mixture, trimming edges and tucking them underneath the bottom crust.
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5
Re-roll remaining dough if needed; cut four more 1/2-inch strips widthwise. Lay these strips across the first four, creating a lattice pattern. Trim any overhang; tuck strips underneath the bottom crust.
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6
Bake cobbler in lower portion of oven for about 30 minutes, until peach mixture bubbles and crust is golden brown. Remove from oven; let cool until cobbler sets, about 20 minutes.
