1/4 c. soft butter
1/4 c. sugar
2 tbsp. flour
1/2 c. light corn syrup
1/4 tsp. salt
3 eggs
1 1/2 c. diced fresh peaches
1 (9") unbaked pie shell

Cream together butter, sugar and flour. Stir in syrup and salt. Mix well. Beat in eggs, 1 at a time, until just blended. Add peaches; pour into pie shell. Sprinkle with topping. (Nut Crumb Topping recipe follows.) Bake in hot oven, 400 degrees, for about 35 minutes or until knife comes out clean when inserted half way between center and edge of pie. Serve chilled.

NUT CRUMB TOPPING: Combine 1/4 cup flour and 1/4 cup brown sugar. Work in 2 tablespoons soft butter until crumbly; add 1/2 cup coarsely chopped pecans.