4 c. peeled, sliced peaches
3/4 c. sugar
2 tbsp. quick cooking tapioca
1/2 c. sifted flour
1/4 c. firmly packed brown sugar
1/4 c. butter
1/2 c. chopped pecans
1 unbaked 9" pastry shell

Mix peaches, sugar and tapioca in a large bowl and let stand for several minutes. Combine flour and brown sugar in a small bowl and cut in butter until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of the mixture over pastry shell and top with peach mixture. Sprinkle with remaining pecan mixture. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for 20 minutes longer or until peaches are tender and topping is golden.