Peach Cobbler

what you need:
2 cups all-purpose flour
2 tblspn sugar
1/4 tspn salt
1/4 cup plus 2 tblspns of chilled margarine or butter, cut into 6 pieces
1/4 cup plus 2 tblspns ice water
Vegetable cooking spray
6 cups peeled and sliced peaches (around 4 lbs.)
3/4 cup firmly packed brown sugar
21⁄2 tblspns all purpose flour
1 tspn vanilla extract
1 tspn ground cinnamon
1/4 cup slivered almonds
1 egg lightly beaten
1 tspn water
1 tblspn sugar

how you make it:
Using a food processor and using the knife blade add the flour, sugar and salt and pulse 2-3 times. Add the margarine and pulse 10 times until the mixture becomes a coarse meal. With the processor running, slowly add the ice water until combined. Remove from the processor and gently press the flour mixture into a 4 inch circle on heavy duty plastic wrap. Cover the dough with plastic wrap and roll into a 15x13 inch rectangle. Place in the freezer for 5 minutes and them remove the top sheet of plastic wrap. Flip the dough over and place it into a large baking dish and remove the bottom plastic wrap. Allow the dough to hang over the sides of the dish. Combine the peaches, 1/2 cup of brown sugar, 21⁄2 tblspns of flour, vanilla, and cinnamon in a large bowl. Toss gently. Spoon the peach mixture onto the dough and then fold the edges of the dough over the peaches. It will only partially cover the peaches. Sprinkle the remaining 1/4 of brown sugar over the peaches and dough. Sprinkle on the almonds. Combine the egg and 1 tspn of water in a small bowl. Stir well. Brush the egg mixture over the dough and sprinkle with 1 tblspn of sugar. Bake at 375º for 45 minutes or until the crust is browned. Let stand for 20 minutes before serving.