Old Fashioned Peach Cobbler...

5 cups all-purpose flour
6 tbsp. sugar
2 tsp. salt
1 cup unsalted butter
1 cup butter-flavored shortening
2 eggs
2 tbsp. vinegar and enough cold water to make 1/2 cup
3 lbs. fresh peaches, peeled, pitted, and sliced
1/4 cup lemon juice
1/4 cup orange juice
1/2 cup butter
2 cups sugar
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2-3 tbsp. cornstarch
1 tbsp. sugar
1 tbsp. butter, melted

In a medium bowl, sift together the flour, 6 tablespoons sugar, and salt. Work in the shortening and butter with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whick together the eggs and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

Preheat oven to 350 degrees. Roll out half of dough to 1/8-inch thickness. Place in a very well greased 9X13-inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

Roll remaining dough to a thickness of 1/4-inch. Cut into half-inch-wide strips. Weave strips into a lattice on a floured cookie sheet. Slide onto hot peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

Bake in a preheated oven for 35 to 40 minutes, or until top crust is golden brown.