combine peach slices, tapioca and lemon juice in a 9x13 inch glass baking dish. Stir in 1 1/4 cups sugar and 3/4 tsp. Salt. Let stand 15 minutes to soften tapioca, stirring occasionally. Meanwhile, mix flour and 1 tsp. Salt in another bowl. Cut in shortening until it resembles course crumbs. Stir in cold water lightly with a fork until dough just holds together.

Preheat oven to 375. Shape dough into a 5x7 inch rectangle. Place on a lightly floured work surface and roll out to about 10x14 inch rectangle using a floured rolling pin. Placing dough over peaches. Trim edge, leaving at least 1 inch overhang. Fold overhang under and make a fluted edge. Cut 3 slits in crust. Brush top of crust with water and sprinkle with 1 Tbs. Sugar. Bake 55 minutes or until bubbly and crust is golden. Cool on wire rack. This recipe serves 18