Classic Peach Cobbler with Buttery Crust

Gather all the necessary items for preparation.

Combine flour, 3 tablespoons sugar, and salt in a medium-sized bowl. Use a pastry blender to mix the shortening into the dry ingredients until you get a mixture that resembles coarse crumbs. In another bowl, whisk together an egg and cold water until well combined. Pour the egg mixture over the flour mixture; use your hands to shape it into a ball and wrap it with plastic wrap. Refrigerate for 30 minutes.

Preheat your oven to 350 degrees F (175 degrees C). Take half of the chilled dough and roll it out into a thin layer, about 1/8-inch thick. Place the dough in a 9x13-inch baking dish, covering the bottom and halfway up the sides. Bake in the preheated oven until it turns golden brown, approximately 20 minutes.

Prepare the filling by mixing peaches, orange juice, and lemon juice in a large saucepan. Add butter to the mixture and cook over medium-low heat until the butter is fully incorporated. In a separate bowl, mix sugar, cornstarch, cinnamon, and nutmeg until well combined. Add the dry mixture to the peach mixture and stir until everything is fully incorporated. Pour the filling into the baked crust.

Take the remaining dough and roll it out to a thickness of 1/4-inch. Cut it into thin strips, about 1/2 inch wide. Weave these strips over the peaches in a lattice pattern, sprinkling with 1 tablespoon of sugar along the way. Drizzle melted butter over the top.

Bake the entire dish in the preheated oven until the top crust is golden brown, taking about 35 to 40 minutes.