Peach Cobbler

Crust:
sift together
1 ¾ C flour
2 ½ t double acting baking powder
1 ¼ t salt
1 T sugar
Cut in
¼ C butter
Add
¾ C milk stir into flour mixture with a fork
OR
Cheat and buy a package of Pillsbury Refrigerated Pie Crusts (makes life so much easier *wink*)

Filling:
2 32 oz cans of sliced peaches (heavy syrup)
1 egg
2T flour
1 C sugar
1/3 C melted butter
heat until warm

In a well greased 9x13 baking dish take half of crust mix and press it into the bottom.  Add warm peaches, dot with butter, and sprinkle with cinnamon. Use remaining crust mix to make a top crust (will need to roll it out).  Sprinkle top crust with sugar. *if using ready made crust, roll one out for the bottom, roll the second out and cut into strips to make a lattice top*
Bake for 30 minutes at 425.