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1 c. flour
1 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. baking powder
3/8 tsp. salt (divided use)
1/3 plus 1 Tbsp. shortening
3 Tbsp. milk
1 c. plus 1 tsp. sugar (divided use)
2 Tbsp. quick cooking tapioca
4 c. fresh fruit (sliced peaches or blueberries, or 3 c. peaches and
1 c. blueberries)
1/3 c. water
1 Tbsp. lemon juice
1 tsp. grated lemon peel
3 Tbsp. butter
1/8 tsp. cinnamon

Mix flour, brown sugar, baking powder, cinnamon, and 1/8 tsp. salt.
Cut in shortening and add enough milk to form a soft dough. Pat or
roll our dough on floured pastry cloth to fit 7x11 inch or 9 inch
square baking dish. Set aside. Mix 1 c. sugar, tapioca, and 1/4
tsp. salt. Stir in fruit, water, lemon juice, and peel. Pour into
greased baking dish. Dot with butter. Cover fruit with pastry
crust and cut 4 slits in top. Mix 1 tsp. sugar and cinnamon;
sprinkle over curst. Bake at 375 degrees for 40 minutes.

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