Put in a large pan:  can of peaches, 1 1/2 cans of water from the peach can, 1 1/2 sticks of margarine,  2 1/4 cups of sugar and the nutmeg to taste.  Heat to boiling.                                                                                                                                                                                      To make the crust, mix together the 4 cups of flour, salt, 1 Tbsp sugar, and the butter flavor Crisco.  Beat 1 egg and add to 1/2 cup of water and 1 Tbsp vinegar.  Mix together and add to the flour mixture.  Then Mix, shape and roll out.  You will only need about 3/4 of this crust mixture to make the cobbler.  This crust will keep in the fridge for 1 1/2 weeks.  Just flatten out a section around 3/4 " thick and wrap in wax paper.                                                                                                                                                                                                               After you make the crust, divide into 4 or 5 sections.  Roll out 1 section for the top crust.  Set aside.  Then roll out each section fairly thin and cut into strips.  Drop into the boiling peach mixture until the mixture thickens up.  (will thicken some as it cools)  Pour in a baking dish (10 1/2" x 10 1/2" )  Brown in a 425 degrees oven til lightly browned.     Our family and friends really love this.