Peach Cobbler Pie
2 cups all-purpose flour
1 teaspoon salt
2 Tablespoons sugar
¾ cup vegetable shortening
4 cups fresh peach slices
2 ½ cups sugar
1 teaspoon lemon juice
1 teaspoon grated lemon rind
1 cup butter
1 ½ cups water
Combine first 3 ingredients in a mixing bowl.
Work in shortening as for pie dough.
Mix in ice water, a little at a time, until dough is pliable and, if necessary, lightly kneading in a little additional flour.
Divide dough in two and roll out very thin.
Cut one part into 2” squares and layer squares in bottom of a 9x12x3” baking pan.
Cover squares completely with a layer of peaches, sprinkle with sugar, lemon juice and rice, and dot with butter.
Repeat layers until all ingredients are used, but reserving a little sugar and butter for top.
Cover with top crust, in one piece.
Sprinkle with reserved sugar and dot with butter.
Prick crust with a fork to allow steam to escape.
Bake at 350° for 1 ½ hours or until pie is done and crust is golden brown.