4 c. thinly sliced peaches
3/4 c. sugar
3 tbsp. quick cooking tapioca
1/4 tsp. salt
Pastry for 9 inch pie plate
2 tbsp. butter

Combine peaches, sugar, tapioca and salt. Turn into a 9 inch pie plate lined with pastry rolled 1/8 inch thick. Dot with butter. Roll remaining pastry in a circle, 1/8 inch thick. Cut into strips 1/2 inch wide. Arrange over pie in a criss-cross fashion. Bake in a 425 degree oven for 40 minutes or until top is browned. Yield: 6 servings.