Turner’s Peach Cobbler

2-1/2 c. all-purpose flour
3 tbsp. white sugar
1 tsp. salt
1 c. shortening
1 egg
1/4 c. cold water
1/2 c. butter
2 c. white sugar
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tbsp. cornstarch
1 tbsp. melted butter
1 tbsp. white sugar
3 lbs. fresh peaches, peeled, pitted and sliced
1/4 c. lemon juice
3/4 c. orange juice

In medium bowl, mix the flour, 3 tbsp. sugar, and salt. Add the shortening until it resembles crumbs. In a small bowl, mix together the egg 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 9” x 13” baking dish, covering bottom and halfway up sides. Bake for 20 minutes. In a large saucepan, mix the peaches, lemon juice and orange juice. Add 1/2 c. butter and cook over low heat until butter is melted. In a mixing bowl, stir together 2 c. sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat and pour into baked crust. Roll remaining dough to thickness of 1/4 inch. Cut into half-inch wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tbsp. sugar and drizzle with 1 tbsp. melted butter. Bake at 350 degrees for 35-40 minutes, or until top crust is golden brown.