This recipe was cut out of a newspaper. The name and date of the newspaper is unknown. Submitted by Mrs Charles Taylor
1 quart peeled, sliced fresh peaches
3/4 to 1 cup sugar
1 stick butter or margarine
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup vegetable shortening
5 to 6 tablespoons cold water
Combine peaches, sugar and butter in 1 1/2-quart saucepan. Cook slowly, stirring often, until peaches are tender and syrup begins to thicken. Transfer to 1 1/2-quart baking dish. Set aside and make pastry.
Sift flour and salt together; cut shortening into flour with pastry blender or forks until particles are size of peas. Sprinkle water evenly over flour-shortening mixture, using just enough to dampen flour. Stir lightly until dough clings lightly together when pressed with fingers. Place on floured board and roll out in a thin layer. Cut into strips 1 to 1 1/2 inches wide.
Cover peaches with some of the pastry strips. Place in preheated 350-degree F oven; bake until pastry is lightly browned. Gently punch browned pastry into peach mixture with a spoon. Add another layer of pastry strips and brown. Yield: 6 servings.