2 c. flour
1/2 tsp. salt
butter
4 to 6 tbsp. water
2 (29 oz.) cans peach slices
1/2 c. packed brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
Dash of salt
1 tbsp. lemon juice

Combine flour and salt; cut in 2/3 cup butter until mixture resembles coarse crumbs. Sprinkle with water while mixing lightly with a fork; form into a ball. On lightly floured surface, roll out two-thirds of dough to 13-inch square. Place in 8-inch square baking dish. Drain peaches, reserving 1/2 cup syrup. Combine sugar, flour and spices. Add peaches, reserved syrup and lemon juice; mix lightly. Place in pastry shell; dot with 2 tablespoons butter. Roll out remaining dough to 9-inch square; cut into eight strips. Place strips across fruit to form lattice; press edges to seal. Flute edges. Bake at 400 degrees, 40 minutes or until brown.