4 1/2 qts. fruit (cherries, peaches, etc.)
6 c. sugar
1 c. cornstarch
3 tbsp. lemon juice
4 qts. sifted flour
6 tbsp. baking powder
2 tbsp. salt
2 1/2 c. shortening
6 to 7 c. milk

Drain the fruit and heat the juice to boiling. Mix the sugar and cornstarch and sift into the boiling juice. Cook until thickened. Add the fruit and lemon juice. Make biscuit dough. Sift flour, baking powder, and salt together. Cut in shortening; add enough liquid to make a soft, non-sticky dough. Knead on a lightly floured board. Roll dough to 1/3 inch thickness to make a crust.

Fill baking pan with 1/2 full of fruit mixture. Cover with crust and perforate to allow the steam to escape. Brush the crust with milk. Bake at 400 degrees until crust is brown (about 20 minutes). Cut in squares and serve with whipped cream.