• Preheat oven to 425­° and spray a 9x13 baking dish with nonstick spray.

For the Pie Crust

• In a large bowl, whisk together the flour, sugar, and salt.
• Cut COLD butter into small chunks and add to the dry ingredients.
• Add shortening to bowl and using a pastry cutter, cut butter and shortening into the mix.
• When most of the butter is incorporated into the flour, add egg and ice water.
• Mix together with the dry ingredients.
• Using clean hands, knead the dough making sure to incorporate all of the dry mix.
• Add more water as needed.
• Once dough is smooth and you can shape it into a ball, wrap dough in plastic wrap and place in the refrigerator for 30-45 minutes.
• Once chilled, transfer dough to a well floured surface and roll out dough in a 9x13 size rectangle.
• Place rolled out crust into the prepared baking dish and trim away excess dough. We just want the bottom of the dish to be covered with crust.
• Place in preheated oven and prebake crust for 15-20 minutes then remove from the oven.

For the Peach Filling

• Peel peaches, remove pit and slice peaches thin and then cut in half.
• Add cut peaches into a large bowl and mix with sugars, lemon juice, cornstarch, cinnamon, and nutmeg.
• Evenly pour peach mixture on top of pie crust.

For the Cobbler Topping

• In a small bowl, mix together flour, sugars, baking powder, and salt.
• Cut butter into small chunks and add to dry ingredients.
• Using a pastry cutter, cut butter into mixture until mixture becomes crumbly.
• Pour in boiling water and using a fork, mix together.
• Spread topping over pie filling and place in preheated oven for 35-40 minutes or until topping is golden.