Stir together flour, sugar, and salt in a large bowl.
Cut 3/4 cup Crisco or margarine into the flour mixing using two knives or a pastry blender until mixture resembles coarse meal.
Add 1 tablespoon cold water at a time while stirring with a fork until the dough is moist enough to from a ball.
Flatten the ball into a circle using lightly floured hands.
Keep cold while preparing filling.
Preheat oven to 425º
Place peaches in a large bowl. Stir together 1 1/2 cups sugar and 1/2 cup flour.
Sprinkle over the peach mixture and gently stir.
Spoon the filling into a lightly-greased 3-quart baking dish.
Chip dabs of margarine (or butter) over the surface of the peach mixture.
Place dough circle on a lightly floured surface and sprinkle with flour.
Place a piece of waxed paper (or plastic wrap) over the dough circle (This makes the dough easier to roll)
Roll dough about 1/2-inch to 1/4-inch thickness and large enough to cover the dish.
Cover the peach mixture with the crust.
Stick the tines of a fork in several places through the crust to allow steam to escape.
Sprinkle with sugar.
Bake at lowest oven rack for 40 - 55 minutes, or until the crust is deep golden and peach mixture is bubbly.
Shield edges with foil during the last 5 - 10 minutes to prevent excessive browning.
A short story about this recipe:
My mother, Evelyn Barial, affectionately called M'Dear by all except one of her children, was a wonderful pie maker. She made delicious apple pies, blackberry pies, and cooked her own custard for her lemon meringue pies. But, her fresh peach cobbler was our favorite. A cobbler is a special fruit pie with a thick top crust, usually baked in a deep baking dish.
I learned to make peach cobbler by watching M'Dear. This cobbler was made only in the summer when peaches were in season. She only used large ripe peaches. I never saw her make a peach cobbler with canned or frozen peaches.
Whenever there was a summer family get-together (birthdays, Fourth of July Picnic, wedding, graduation, party, etc.) it was understood that M'Dear would bring the peach cobbler. It was not served with whipped cream or ice cream, or anything else. It needed nothing to make it better. It was just a delicious peach cobbler. If I could hide a small portion, I savored it in the morning with my coffee.
M'Dear usually put one peach pit into the filling, something like the Baby Jesus in the New Orleans King Cakes. I never found out the purpose. Maybe it was the guarantee that it was made with fresh peaches.