3 c. sliced peaches
1 tbsp. lemon juice
1/3 to 1/2 c. sugar
1 tbsp. quick cooking tapioca
1/2 tsp. almond extract
1 c. all-purpose flour
1 tsp. baking powder
4 tbsp. sugar
1/2 tsp. salt
1/4 c. butter
1/4 c. whipping cream
1 egg yolk, mixed with 1 tbsp. water

Stir together, peaches, lemon juice and sugar until blended. Add tapioca and almond extract. Spread in a shallow 1 quart baking pan. In a mixing bowl, combine sugar, flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream to make dough. Press together to shape into a ball. Roll out pastry large enough to cover peaches. Press pastry to edges of pan, trim, brush with egg yolk mixture. Pierce top with a fork to make vents. Bake at 375 degrees for 35 to 45 minutes or until peaches are bubbly and pastry is golden.