Old Fashioned Peach Cobbler

I was a teenager when I first made this cobbler.
We had a few peach trees in the backyard and I
remember baking this cobbler for the first time.
It turned out pretty good for my first one,
and I have been making it ever since.

Ingredients:
4 cups fresh peaches, peeled, pitted and sliced
1 1/2 cups water
1 1/2 cups white sugar
1/2 cup butter
1 tablespoon cinnamon
Pinch of salt
1/2 teaspoon nutmeg

Directions:
In a medium pot, cook peaches, water, sugar, butter,
cinnamon, salt, and nutmeg until tender but not mushy.
Set aside.

Pastry for Cobbler
2 1/2 cups self-rising flour
3 tablespoons white sugar 1 teaspoon salt
1 cup shortening
1/4 cup cold water

In a medium bowl, sift together the flour, sugar, and salt.
Work in the shortening with a pastry blender
until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and cold water.
Sprinkle over flour mixture, and work with clean hands
to form dough into a ball. Chill 30 minutes.
Preheat oven to 425 degrees.
Roll out half of dough and cut into stripes about 1/2 inch thick.
Pour half of peaches in a 9 x 13 inch baking dish.
Top peaches with about 6 to 8 pastry stripes
spreading about 2 inches apart.
Bake until stripes are lightly brown and flaky.
Pour remaining peaches over stripes then weave stripes
into a lattice over peaches. Sprinkle with topping.

Topping
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1 tablespoon margarine, soften

Mix sugar and cinnamon together.
Sprinkle on top of cobbler.
Speckle top with margarine about 2 to 4 inches apart.
Return to oven and bake until top crust is golden brown.