CRUST:

3 c. flour
2 tsp. sugar
2 eggs, lightly beaten
1/3 c. cold water
4 1/2 tsp. baking powder
1 tsp. salt
2/3 c. shortening

FRESH PEACH FILLING:

2 c. sugar
1 tsp. ground nutmeg
7 c. unpeeled, thinly sliced peaches
1 tsp. vanilla
1 tbsp. flour
1/8 tsp. salt
1/2 c. butter (1 stick)

TOPPING:

1 tsp. sugar
Ground cinnamon

CRUST:

In a mixing bowl, mix flour, baking powder, sugar and salt. Make a well in the center and drop in the shortening and eggs. Cut shortening and eggs into dry ingredients until shortening is in fine pieces Add cold water gradually, stirring and lifting with a fork, using enough to make a manageable dough. Reserve a little less than a quarter of the dough to make strips on the top. Roll remainder of dough on a lightly floured board to a rectangle 21 x 17 inch. Fit into a 13 x 9 inch baking pan. preheat oven to 425 degrees.

FILLING MIX:

Mix sugar, flour, nutmeg and salt. Toss well with sliced peaches. Fold pastry edges in toward center over peach filling. Decorate uncovered area with strips made from reserved pastry. Brush pastry top with remainign 3 tablespoons melted butter. Sprinkle with sugar and as much cinnamon as desired. Bake in 425 degrees oven for 10 minutes. Reduce heat to 350 degrees, bake another 35 to 45 minutes or until done. Serve in sauce dishes. Serves 12.