3 lg. cans sliced peaches
2 c. sugar
1 1/2 c. water
2 tbsp. cornstarch
2 tsp. cinnamon
1/2 c. butter
1/4 tsp. lemon flavoring

Combine all ingredients except cornstarch in large saucepan. Cook over medium low heat until peaches are soft and tender (approximately 45 minutes). Slowly stir water into cornstarch making a liquid paste. Pour into peaches stirring briskly. Pour into casserole dish. Fold overlapping crust to cover cobbler.

DOUBLE PIE CRUST OR (2) 8-9 INCH CRUSTS:

2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. butter Crisco shortening
5-6 tbsp. water

Beat one egg white until frothy. Add 1 tablespoon sugar. Spread atop crust before baking.