|Canned peaches||6 Cup (96 tbs) (Fresh Or Sliced)|
|All purpose flour||4 Cup (64 tbs)|
|Peach juice||1⁄2 Cup (8 tbs)|
|Baking powder||4 Teaspoon|
|Eggs||4 , divided|
|Lemon juice||2 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sugar||1 Cup (16 tbs), divided|
Preheat the oven to 425Â° F.
Butter a 13 x 9 x 2 inch casserole.
Peel and slice the fresh peaches 1/2 inch thick over a bowl to catch the juice or drain the canned peaches, reserving 1/2 cup of the syrup.
Beat 2 eggs well.
Add the peach juice, lemon juice, and 1/2 cup of sugar.
Add the peach slices.
Spread the fruit mixture over the bottom of the prepared casserole.
Combine the flour, salt, baking powder, and 1/2 cup of sugar in a bowl.
Cut in the butter with knives or a pastry blender until the mixture is mealy.
Beat 2 eggs and the milk together until well blended.
Add to the flour mixture.
Mix just long enough to moisten completely.
Spoon the dough over the peaches.
Smooth it evenly with a spatula.
Bake at 425Â° F for 30 minutes.