-
1
Drain canned peaches; reserve 3/4 cup of syrup.
-
2
Place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. Mash 1/3 of the peaches with a potato masher and set aside. You may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
-
3
Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
-
4
Stir peaches gently every 5 minutes.
-
5
Meanwhile, cream together cream cheese, butter,and sugar.
-
6
Add flour slowly mixing until the dough comes together and is well blended.
-
7
Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
-
8
Preheat oven to 350 degrees.
-
9
Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
-
10
Pour peach mixture into baking pan.
-
11
Place dough on top of peaches. Method 1. Gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. Method 2. Pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
-
12
Fold edges of pastry under so pastry edges are flush against the pan.
-
13
Cut slashes in top of the pastry to let steam out.
-
14
Beat 1 large egg white until foamy; then brush lightly on pastry.
-
15
Sprinkle remaining cinnamon sugar blend on top of pastry.
-
16
Bake at 350 degrees for 1 hour or until golden brown.
-
17
Serve warm with vanilla ice cream.
