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1
In a deep, covered pan, combine all of the filling ingredients.
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2
Add 1/2 cup water and mix well.
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3
Cook over medium-high heat until the mixture begins to thicken, about 10 minutes.
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4
Decrease the heat to a simmer and cover.
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5
Preheat the oven to 400F.
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6
To make the dough, in a large mixing bowl, combine the flour and salt.
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7
Cut the Crisco into the mixture with a fork or pastry blender until it has the texture of coarse meal.
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8
Add the eggs and 3/4 cup water.
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9
Mix well until the dough holds together in a ball and divide it into two equal parts.
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10
Turn one part out onto a lightly floured surface and roll into a rectangle about 1/4 inch thick and shaped to fit a 9 by 13-inch baking dish with enough overlap to form the side crust.
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11
Transfer the dough to a 9 by 13-inch baking dish and trim the edges to fit the pan.
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12
Press the dough into the pan, making sure to get the corners.
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13
Pour the warm peach mixture into the pan, spreading evenly.
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14
Roll the second part of the dough into a rectangle the same size as the first.
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15
Using a sharp knife, cut four 1/2-inch strips lengthwise.
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16
lay each strip evenly apart on top of the peach mixture, trimming the edges and tucking them underneath the bottom crust.
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17
Re-roll the dough if needed, and cut four more 1/2-inch strips widthwise.
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18
Lay the strips across the first four, creating a lattice pattern.
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19
Trim any overhang and tuck the strips underneath the bottom crust.
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20
Bake the cobbler in the lower portion of the oven for about 30 minutes, until the peach mixture bubbles and the dough is golden brown.
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21
Cool until the cobbler sets, about 20 minutes.
