Crust:

2 c. flour
1 tsp. salt
3/4 c. shortening (Crisco)
5 tbsp. cold water

Cut shortening into flour and salt. When well blended add water and mix until dough forms a ball. Roll half of the dough very thin and cut into 2-inch strips. Line the bottom of a 9 x 13-inch pan with the strips.

Filling:

1 qt. peaches, peeled and sliced
2 c. sugar
1 stick butter, cut into pats
dash cinnamon

Put peaches in saucepan; add water to fill the pan bottom to 1 inch. Add sugar and cook peaches until tender and syrup forms. Remove from heat and add butter; stir until melted. Add cinnamon. Fill pastry lined pan with fruit and syrup. (DO NOT FILL TO THE TOP OF THE PAN OR COBBLER WILL BOIL OVER). Roll out remaining pastry and cut into 2-inch strips. Cover fruit with pastry strips. Sprinkle lightly with sugar (and cinnamon if desired).

Bake at 400°F for 30 to 40 minutes or until golden brown.