<http://schema.org/recipeInstructions>
" In large bowl, toss peach slices with tapioca, lemon juice, 1 1/4 cups sugar, and 3/4 teaspoon salt. Let peach mixture stand 15 minutes to soften tapioca, stirring occasionally. Meanwhile, in medium bowl, mix all-purpose flour with 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening to resemble coarse crumbs. With fork, stir in 6 to 7 tablespoons cold water until dough is just moist enough to hold together. Preheat oven to 375 degrees F. Spoon peach mixture into 13&amp;quot; by 9&amp;quot; glass baking dish. On lightly floured surface, with floured rolling pin, roll dough into a rectangle 1 inch larger all around than top of baking dish. Place dough rectangle on top of peaches; trim edge, leaving at least 1-inch overhang. Fold overhang under; make high fluted edge. Cut slits or design in crust to allow steam to escape while baking. Brush top of crust with water; sprinkle with 1 tablespoon sugar. Bake pie 55 minutes or until filling begins to bubble and crust is golden, covering, if necessary, after 35 minutes to prevent overbrowning. Cool pie on wire rack 1 hour to serve warm. Or cool completely."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25732/deep-dish-peach-pie-1563/>