4 c. slice peaches
1/2 c. sugar
2 tbsp. quick tapioca
1 tsp. lemon juice
1/2 c. sifted flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/4 c. butter
1 unbaked pie crust

Combine sliced, peeled peaches, sugar, tapioca and lemon juice. Let stand 15 minutes. Combine flour, brown sugar and pecans. Cut in butter with fork until crumble. Sprinkle 1/3 of this mixture over bottom of crust. Cover with peach mixture. Sprinkle remaining crumbs over peaches.

Bake at 450°F for 10 minutes. Reduce heat to 300°F and bake 20 minutes longer, or until peaches are tender and top is golden brown.