Peaches, fresh, peeled and sliced (about 12). Use a little lemon juice water to keep peaches from turning colors while peeling them. After all are peeled, drain water off peaches and discard it.

2 c. sugar
1/8 tsp. cinnamon
1/4 tsp. nutmeg
4 tbsp. flour

Mix flour with a little water to dissolve, then add to other ingredients in a pot on stove. Cook for 15 minutes; do not let burn. Pour into unbaked pie shell. Then dot with about 3 tablespoon of butter over mixture. Roll crust and place on top. Cut strips and place one way across and then the other way. Pinch edges or flute as desired. Pour a little milk on top of crust, spread all over. Now sprinkle sugar on top lightly. Bake at 350 degrees for about 45 minutes to 1 hour or until done.

PIE CRUST:

3 c. flour
1 c. shortening
1 tsp. salt
1/2 c. ice water

Put flour and salt in bowl and cut shortening in until finely mixed with a fork until a tiny pea stage. Add ice water with a fork until all is absorbed. Use about half for bottom crust in a deep (4 inch) long (10 inch) pan. Grease bottom of pan first before placing crust in pan. You must roll crust on lightly floured board. Use with above peach cobbler.