Yield: Ample for 9.
This is a "peachy" change-of-pace summer dessert.
Make a shortcake mixture as outlined in Charlotte’s Strawberry Shortcake recipe (above). Set aside about a third of the dough. Roll out the rest to 1/4-inch thickness and line a lightly greased (again, Charlotte uses butter) rectangular 9- or 10-inch cake tin, pulling the dough up against the sides and ends of pan.
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- FILL WITH:
- 3 cups sliced fresh peaches
- 1/4 cup water
- 3/4 cup sugar, sprinkled over peaches