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**flour amounts will depend on peaches; use more flour for juicy peaches.
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For crust:.
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Combine flour, salt and sugar in a large bowl.
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Add butter; cut in with pastry blender or two knives until mixture resembles coarse crumbs.
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Add milk, 1/4 cup at a time, stirring dough gently until mixture comes together.
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Separate one third of the dough and form into a ball; form remaining 2/3 of the dough into another ball.
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Set aside and rest for 15 minutes.
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Roll out larger ball on lightly floured board into 14x17 rectangle.
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Ease dough over rolling pin and transfer to 9x13 inch baking pan, placing so dough covers the bottom and sides of the pan; set aside.
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Preheat oven to 400.
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For filling, combine peaches, lemon juice, salt, cinnamon, allspice, brown sugar and granulated sugar into large bowl.
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Spoon fruit into pastry-lined pan; spread evenly.
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Scatter butter over fruit.
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Roll out remaining dough into 9x13 inch rectangle.
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Place over fruit.
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Pinch edges of bottom crust over top crust, forming a ridge.
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Seal, cutting off and discarding excess dough.
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Cut 2 or 3 slashes into crust.
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Place pan on baking sheet to catch any overflowing filling.
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Bake 1 hour or until crust is golden brown and fruit is bubbling.
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Remove from oven and cool at room temperature for 1 hour.
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For glaze: combine powdered sugar and 1 1/2 tbsp milk and vanilla in small bowl.
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Add more milk if needed to reach consistency of pancake batter.
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Drizzle glaze onto peach squares.
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Set aside 30 minutes to set.
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Cut into 5 rows of 4 slices each.
