5 to 6 c. sliced fresh peaches
2 c. water
2 c. sugar
1 stick butter

Preheat oven to 325 degrees. Add the water and 1 cup of sugar to peaches and boil 5 to 6 minutes. Roll pie crust thin and cut in long strips. layer the pan with peaches, sprinkle a little sugar over the peaches and a few slices of butter. Put strips of pie crust on top of peaches long ways. Put in oven, let cook until light brown, remove from oven. Repeat step 1, except layer crust cross ways, until all peaches are used. Let cook until juice thickens and crust is brown.

CRISCO PIE CRUST:

2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. Crisco
1/4 c. ice cold water

Add salt to flour. Add Crisco, cut Crisco and flour until the mixture is small particles are very small. Sprinkle water over mixture and mix with a fork. Gather dough with fingers and press into a ball. Roll between wax paper.