9 c. fresh peaches or 3 lg. cans sliced peaches, light syrup (cut up into pieces)
2 c. sugar
1 tsp. cinnamon
6 tbsp. flour
2 dashes salt

SINGLE PIE CRUST:

1 1/3 c. sifted self-rising flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water
(You will double this twice.)

Mix above ingredients for pie filling.

Crust: Double above recipe. Combine flour and salt in mixing bowl. Cut in Crisco until uniform, will be coarse. Sprinkle with water, a tablespoon at a time; toss with fork. Work dough into a firm ball with your hands. Roll dough out.

Line bottom of large, greased baking pan (almost twice size of 13 x 9 inch) with dough. Pour filling mixture over dough, dot pats of butter all over it. Make another double recipe of pie crust, roll out and cover pie filling, seal at edges, if possible. Bake at 375 degrees until brown and bubbly.