2 1/2-3 tbsp. quick cooking tapioca
3/4-1 c. sugar
1/4 tsp. salt
4 c. peeled & sliced fresh peaches
1 tbsp. lemon juice
1 recipe for pie crust
1 tbsp. butter

Combine tapioca, sugar, salt, peaches and lemon juice; let stand 15 minutes or while preparing the pastry. Prepare pie crust. Line a 9 inch pan with half of crust rolled out 1/2 inch thick. Roll out remaining pastry in a rectangle, about 5 x 12 inches. Cut 3 or 4 strips about 1 inch wide. Set aside.

Fill pie shell with peach mixture; dot with butter. Moisten edge of bottom crust with a little cold water. Adjust pastry strips over filling. Bake at 400 degrees for 50-60 minutes.