not quite peaches and cream

the weather has turned in nyc, which just means that it's no longer blazing hot and humid. but it also means that summer is ending...sadness!! the good part? stone fruits are starting to pop up everywhere and these peaches were too pretty to pass up.
again, my eyes were bigger than my tummy and we had way more peaches than two people could reasonably eat before they started to spoil. so i went hunting for a recipe to use them and came across a recipe for peach cobbler. i haven't had one in ages!!good gawd, what is wrong with me?! sweet juicy peaches bathing in their own luscious sauce covered in a flaky pastry dough...i promise that i'll never wait that long again!
peach cobbler
adapted from the dallas morning news (1987) via saveur

2 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1/2 cup butter
1/2 cup crisco
1 egg
1/4 cup ice water

3 pounds peaches (6-8 cups), peeled and sliced
1/4 cup lemon juice
2 tablespoons orange juice
2 cups sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
1/2 cup butter

2 tablespoons sugar
2 tablespoons melted butter

1. sift flour, sugar and salt in a bowl. add butter and shortening. work into the mixture until it is crumbly. whip egg and ice water together. sprinkle on flour mixture. form dough into a ball and chill for 30 minutes.
2. preheat over to 350 degrees while chilling.
3. roll half of the dough on wax paper to 1/8-inch thickness. place in a deep 9 x 13-inch pan or long oval baking dish, covering bottom and up 1/2-inch on sides of pan. bake for 20 minutes or until golden brown.
4. slice the peaches and combine with lemon and orange juice. in a separate bowl, combine the sugar, cinnamon and cornstarch.
5. put peaches and butter in a non-aluminum pan and heat until butter is melted. then stir in the sugar mixture. remove from heat.
6. roll second half of dough to 1/4-inch thickness and cut into 1/2-inch strips. assemble lattice top on wax paper.
7. pour filling into pan over baked bottom crust and cover filling with lattice top. brush top with melted butter and sprinkle with sugar.
8. bake for 35-40 minutes until top is crust is golden brown.

*note: it was easier to assemble the lattice top on the wax paper instead of over the hot peach filling. if the dough gets to soft at any time, place in freezer for a couple of minutes until it is a little more "solid" and easier to work with. also the original recipe makes enough peach cobbler for two people to eat for 37 days...i cut the recipe in half (yes, even the one egg) and we still have leftovers after seconds (and thirds...but who's counting??).