3 lbs. peaches, peeled and cut into 1/4 inch thick slices
1 1/4 c. sugar
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening
3-4 tbsp. cold water
1/2 c. butter, cut into sm. pieces
3 tsp. sugar, divided in half

Combine peaches and sugar in large bowl. Let stand 4 hours or overnight; set aside. Combine flour and salt in large bowl. Cut in shortening until mixture resembles coarse meal. Mix in enough water to bind dough.

Roll dough into a ball and divide in half; set aside. Pour undrained peaches into a lightly greased 9x13 inch glass baking dish. Dot with butter. Roll 1 piece of dough out onto a lightly floured surface to 1/8 inch thick rectangle. Cut into 11x1 inch strips.

Arrange pastry diagonally over peaches in one direction, spacing 1 inch apart. Sprinkle pastry with 1 1/2 teaspoons of sugar. Bake at 350 degrees for 35 minutes or until pastry begins to brown. Roll and cut remaining dough as above.

Arrange pastry strips atop peaches to form lattice. Sprinkle pastry with remaining sugar. Bake 35 minutes or until golden brown. Yield: 8 servings.