6 to 8 large ripe peaches, peeled and sliced
2 1/2 tbsp. cornstarch
3/4 to 1 c. sugar

CRUST:

1 c. all-purpose flour
2 egg yolks
1/4 c. butter, melted
1 tsp. baking powder
1 c. sugar
2 egg whites, stiffly beaten

Combine peaches, cornstarch and sugar. Pour into a greased 13-inch x 9-inch x 2-inch baking pan. For crust, combine all ingredients except egg whites in a mixing bowl. Gently fold egg whites into better. Spread over peaches. Bake at 375 degrees for about 45 minutes or until the fruit is bubbling around edges and top is golden. Yield: 12 servings.

My mother received this recipe from a friend of hers many years ago, and, fortunately, she shred it with me. With Boise situated right between two large fruit-producing areas in our state, peaches are very plentiful in the summer-and who ever gets their fill of fresh peaches?