6 to 8 lg. ripe peaches, peeled and sliced
2 1/2 tbsp. cornstarch
3/4 to 1 c. sugar

CRUST:

1 c. all-purpose flour
2 egg yolks
1/4 c. butter, melted
1 tsp. baking powder
1 c. sugar
2 egg whites, stiffly beaten

Combine peaches, cornstarch and sugar. Pour into greased 13x9x2 inch baking pan.

For crust, combine all ingredients except egg whites in a mixing bowl. Gently fold egg whites into batter. Spread over peaches. Bake at 375 degrees for about 45 minutes or until the fruit is bubbling around edges and top is golden. Yield: 12 servings.