CRUST:

Pillsbury pie crust, make according to pkg. directions

Fit crust in a 9 inch pie plate.

FILLING:

10 peaches, peeled & sliced thin
1/2 c. sugar
2 eggs, slightly beaten
1 c. sour cream
1 1/2 tbsp. minute tapioca
2 tsp. vanilla
1/2 tsp. salt
1/2 c. bread crumbs

TOPPING:

1/3 c. brown sugar
1 tsp. cinnamon
Dash of salt
6 tbsp. butter, melted
1/3 c. white sugar
1/2 c. flour
1 c. walnuts, chopped

FILLING: Place about 1/2 cup bread crumbs on bottom of pie shell. Preheat oven to 450 degrees. Pare and slice peaches thinly. Mix eggs, sour cream, sugar, salt, vanilla and tapioca. Add to peaches and toss lightly until well coated. Spoon peaches into pastry shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 25 minutes. Remove from oven and place topping on pie. Continue baking for another 10 to 15 minutes, or until pie is golden brown.