3 tbsp. Minute tapioca
1/2 c. sugar
1/4 tsp. salt
4 c. sliced fresh peaches
1 unbaked pie shell
Crumb topping

Combine tapioca, sugar, salt, and peaches. Let stand 15 minutes. Pour peach mixture into pie shell and sprinkle with crumb topping. Bake at 350 degrees (depending on your oven) for 45 to 50 minutes or until syrup boils with heavy bubbles that do not burst.

CRUMB TOPPING:

Combine 1/3 cup brown sugar, packed, 1/4 cup flour and 1 or 2 tablespoons butter.