CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
combine peach slices, tapioca and lemon juice in a 9x13 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 5x7 inch rectangle. Place on a
lightly floured work surface and roll out to about 10x14 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
Posted to EAT-L Digest 13 October 96
Date: Mon, 14 Oct 1996 13:13:23 -0500
From: Rhonda Grout <babydoll@ARTHUR.AVALON.NET>
A Message from our Provider:
“Jesus: the ultimate”