1 prepared pie crust pastry

Peach Filling:

2 tbsp. Minute tapioca
3/4 c. sugar
1/4 tsp. salt
4 c. fresh peaches, sliced
1/2 tsp. lemon juice

Combine Minute tapioca, sugar, salt, peaches and lemon juice; let stand 15 minutes.

Line a 9-inch pie plate with pastry. Fill with peach mixture. Bake in a hot (450°F) oven for 15 minutes. Reduce heat to 350°F and continue baking for 15 minutes more.

Meringue Topping:

2 egg whites
4 tbsp. sugar
1/4 tsp. cream of tartar

Beat egg whites until foamy, add sugar, a little at a time and cream of tartar; continue beating until mixture stands in peaks. Pile lightly on hot filling and bake 15 minutes longer or until lightly browned.

Submitted by: Sarah Angley