5 fresh peaches, peeled & cut up
1 tsp. cinnamon
1 c. sugar
1 tsp. vanilla
Dash of salt
1 tbsp. butter
2 tbsp. cornstarch
About 5 c. water

Preheat oven to 400 degrees. Make up pie crust. Half the crust and roll one half 1/8 inch thick on floured wax paper. This is the top crust. Roll the other half a little thicker and cut into strips. Cut these strips again so they are about 2 inches long and put into a bowl. These are the dumplings.

Cook peaches and sugar in about 5 cups water in a 3 quart saucepan. Cook on medium heat until peaches are tender, leaving plenty of juice. Add dash of salt, cinnamon and vanilla. Put cornstarch in a cup. Add a little water and mix.

Pour cornstarch in while the peaches are still cooking. This will thicken the juice. Drop in a few strips of crust at a time, lightly moving them around with a fork until all are in. Remove from fire.

Pour into a square baking dish. Put butter on top. Cover with crust and sprinkle with sugar. Cut 3 X's to let out steam through the crust. Bake at 400 degrees until brown on top and juice is bubbling thick.