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1
Make cobbler pastry first by combining flour and salt.
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2
Using a pastry blender cut in shortening until mixture resemble coarse meal.
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3
Sprinkle water over flour mixture,and stir with a fork until the ingredients are moistened.
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4
Then form dough into a ball and chill.
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5
Roll out chilled dough on a floured surface to 1/4 inch thickness.
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6
Cut into 1 inch strips and save enough strips to make a lattice top.
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7
I usually save ten or more strips.
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8
Place the remaining strips on a baking sheet and bake at 450* for 10 minutes or you can leave them uncooked like I do.
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9
To make the peach filling combine peaches, water and butter in a medium size pan.
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10
Bring this mixture to a boil and cook over low heat until peaches are soft.
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11
After the peaches are soft add 1 1/2 cups sugar, flour, cinnamon and salt .
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12
Cook over low heat, stirring gently until the sugar has dissolved and the peach mixture has thicken.
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13
Put half of the peach mixture in a lightly greased 12x8x2 baking dish.
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14
Put the cooked or uncooked pastry stips on top of peach mixture.
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15
Spoon the rest of the peach mixture over the pastry strips in the baking dish.
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16
Take the remaining pastry strips and make a lattice topping over the top layer of peaches.
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17
Sprinkle 1 tablespoon sugar over lattice top.
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18
Bake for 35 to 40 minutes at 375*.
