I adapted this recipe from Sunset Magazine's "Cobbler for a Crowd". I did cut the sugar in the original recipe, which also calls for fresh fruit which has a better texture. I do add some fresh peaches for that reason when it is available.
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.
Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
Stir peaches gently every 5 minutes.
Meanwhile, cream together cream cheese, butter,and sugar.
Add flour slowly mixing until the dough comes together and is well blended.
Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
Preheat oven to 350 degrees.
Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
Pour peach mixture into baking pan.
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.
Fold edges of pastry under so pastry edges are flush against the pan.
Cut slashes in top of the pastry to let steam out.
Beat 1 large egg white until foamy; then brush lightly on pastry.
Sprinkle remaining cinnamon sugar blend on top of pastry.
Bake at 350 degrees for 1 hour or until golden brown.