4 c. peeled sliced peaches
3 tbsp. granulated sugar
1 tbsp. quick-cooking tapioca
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1 c. flour
1 tbsp. granulated sugar
1 tsp. baking powder
3 tbsp. butter, cut in sm. bits
4 or 5 tbsp. milk
2 tsp. superfine sugar

Combine first 6 ingredients in 9-inch pie plate. Let stand 15 minutes. Combine flour, 1 tablespoon sugar, baking powder in medium bowl. Cut the butter in with pastry blender until mixture resembles coarse meal. Stir in milk with fork to form a ball. Roll dough into a 10-inch circle on floured board.

Place over filling in pie plate. Crimp edges of dough. Chill 30 minutes. Cut slits in top to allow steam out. Sprinkle with fine sugar. Bake at 375 degrees for 30 minutes or until crust is golden brown.