Filling:
2 qt canned peach slices
3/4 c sugar
1/4 c qater
3 ts corn starch
Topping:
2 c flour
3 tb sugar
4 ts baking powder
6 tb lard or butter
3/4 c canned milk cut half strength with water (just enough to moisten dough)

FILLING:
Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.
TOPPING:
On a floured board, turn out a soft dough; pat down to 1/2 thick; cut into strips 1/2 wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee.