6 lb Peaches, peeled and sliced
1/2 c Quick cooking tapioca
2 tb Lemon juice
1 1/3 c Sugar
1 1/4 ts Salt
2 1/4 c All purpose flour
3/4 c Butter flavor shortening
1/4 c Plus
2 tb Cold water
combine peach slices, tapioca and lemon juice in a 9×13 inch glass baking
dish. Stir in 1 1/4 cups sugar and 3/4 tsp. salt. Let stand 15 minutes to
soften tapioca, stirring occasionally. Meanwhile, mix flour and 1 tsp.
salt in another bowl. Cut in shortening until it resembles course crumbs.
Stir in cold water lightly with a fork until dough just holds together.
Preheat oven to 375. Shape dough into a 5×7 inch rectangle. Place on a
lightly floured work surface and roll out to about 10×14 inch rectangle
using a floured rolling pin. Placing dough over peaches. Trim edge,
leaving at least 1 inch overhang. Fold overhang under and make a fluted
edge. Cut 3 slits in crust. Brush top of crust with water and sprinkle
with 1 Tbs. sugar. Bake 55 minutes or until bubbly and crust is golden.
Cool on wire rack. This recipe serves 18
Yields
1 Servings