This is a “peachy” change-of-pace summer dessert. Make a shortcake mixture as outlined in Charlotte’s Strawberry Shortcake recipe (above). Set aside about a third of the dough. Roll out the rest to ¼-inch thickness and line a lightly greased (again, Charlotte uses butter) rectangular 9- or 10-inch cake tin, pulling the dough up against the sides and ends of pan.
Roll and cut remaining dough into strips and use to make a widely spaced lattice crust over the peaches. Bake at 400 degrees F until peaches are bubbly and crust is golden (about 25 minutes). Serve hot with pouring or whipped cream.