Crust:

1 c. shortening, softened
2 c. all-purpose flour
1 tsp. salt
1 egg

Blend shortening, flour and salt. Add egg, stir. Pat into 2 qt. oblong dish.

Bake at 425°F for 15 minutes or until brown.

Filling:

3 egg yolks
1 1/4 c. sugar
2 tsp. lemon juice
4 c. sliced fresh peaches
1 tbsp. quick tapioca

In a Dutch oven, combine egg yolks with sugar, lemon juice, 3 cups peaches and tapioca. Cook over medium heat until mixture reaches a full boil, then continue cooking for 1 minute. Cool slightly. Add remaining peaches. Pour into baked crust.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
1 c. coarsely chopped walnuts

Beat egg whites with cream of tartar until frothy. Slowly add 3/4 cup sugar while beating. Beat to stiff peaks.

Fold in chopped walnuts. Cover fruit with meringue. Arrange 12 Walnut halves on top.

Bake in preheated 350°F oven for 15 to 20 minutes or until slightly brown.

This dessert is a hit wherever we go! It's been a family favorite for generations!

Submitted by: Shirley Hughes