1 1/2 c. flour
1/2 c. sugar
Dash of salt
1/2 c. soft butter
4 c. peeled and sliced peaches
1/2 c. sugar
2 tbsp. tapioca
1 tbsp. lemon juice

Mix flour, 1/2 cup sugar, and salt. Cut in butter until mixture is crumbly. Measure 3/4 cup and set aside. Press remaining flour mixture on bottom and 3/4 inches up the sides of a 9 inch spring form pan. Bake crust at 425 degrees for 5 to 10 minutes or until lightly browned. Cool. Meanwhile, mix peaches, 1/2 cup sugar, tapioca, and lemon juice. Arrange in bottom of cooled crust. Bake at 425 degrees for 20 minutes. Sprinkle with reserved flour mixture. Bake 20 to 30 minutes or until top is browned.