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| 2 ca. 1 Liter | Canned peach slices |
| 3/4 Tasse | sugar |
| 1/4 Tasse | water |
| 3 Teelöffel | cornstarch |
| 2 Tasse | flour |
| 3 Esslöffel | sugar |
| 4 Teelöffel | baking powder |
| 6 Esslöffel | Lard or butter |
| 3/4 Tasse | Canned milk cut half-strength with water (just enough to moisten dough) |
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Filling: Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.
Topping: On a floured board, turn out a soft dough; pat down to 1/2" thick; cut into strips 1/2" wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee. Serves approximately 18.
Eat-L Digest 14 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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