3 to 4 c. sliced peaches
1 tbsp. tapioca
2 tbsp. cornstarch
1/4 tsp. nutmeg
1/4 c. brown sugar
1 c. white sugar
1 tsp. lemon juice
dash of salt
2 tbsp. butter

Mix in saucepan the tapioca, cornstarch, brown sugar, white sugar, lemon juice and salt. Bring to boil and boil 1 minute, stirring constantly. Pour filling into crust. Sprinkle with nutmeg and dot with butter. Add top crust which has been pricked with fork. Seal and flute edges.

Bake in moderate oven at 400°F for 35 minutes. Cool and serve.