- 6
Ingredients
- 7 cups sliced, peeled fresh or frozen peaches, thawed
- 3/4 cup plus 2 Tbs. quick cooking tapioca
- 1 Tbs. lemon juice
- 1/2 tsp. salt
- 5 Tbs. cold butter, cut into small peices
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 6 Tbs. buttermilk
- 1 egg, lightly beated
- 1 tsp. water
Preparation
Step 1
1. Preheat oven to 400 degrees. Grease and flour and 8-inch square baking pan.
2. In a large bowl, combine peaches, 3/4 cup of the sugar, the tapioca, lemon juice, and 1/4 tsp of the salt. Pour into prepared pan; dot with 2 Tbs. of the butter peices.
3. In a medium bowl, sift together flour, remaining 2 Tbs. sugar, the baking powder, cinnamon, and the remainging 1/4 tsp. salt. Add the remianing 3 Tbs. butter peices and rub in with fingers until mixutre forms fine crumbs. Add buttermilk and mix until dough comes together.
4. On a floured surface, roll out dough into an 8-inch square; using a sharp knife, cut into 1-inch wide strips. Place half of the strips ontop of peach mixture, spacing 1 inch apart; arrange remaining strips perpendicular to first stripes, weaving each strip over and under the other strips to make a lattice pattern.
5. In a small bowl, whisk together egg and the water to make and egg wash. Brush egg wash on latticed dough.
6. Bake in preheated oven for 45 to 55 minutes or until crust is golden brown and fruit is bubbling. Serve warm.