2 lbs. fresh peaches, peeled and sliced (5 c.)
1 1/2 c. water
1 1/4 c. sugar
3 tbsp. quick Tapioca
1/4 tsp. salt

DOUGH:

1 1/3 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1/2 c. milk
2 tbsp. butter

Combine peaches, water, sugar, tapioca and salt in saucepan. Let stand 5 minutes. Bring to boil over medium heat stirring constantly. Remove from heat. To make dough, mix together flour, sugar, baking powder and salt. Cut in shortening. Gradually add milk. Knead on floured board about 30 seconds. Roll to fit dish (I use 2 1/2 quart casserole), cut steam slits. Pour peach mixture into greased casserole. Dot with butter. Place dough on top, open slits. Bake at 425 degrees for 20 minutes. Sprinkle with powdered sugar.