4 cups ripe peaches, peeled and sliced (about 3 pounds)
1/2 cup sugar
2 tablespoons quick-
cooking tapioca
1 teaspoon lemon juice
1/2 cup flour
1/4 cup brown sugar, packed
1/2 cup pecans, chopped
1/4 cup butter
1 9-inch deep-dish pie shell, unbaked

In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes.
Meanwhile, combine flour, brown sugar and pecans in a small bowl. Cut butter into mixture until crumbly. Sprinkle one-third of the crumbs in the pie shell; top with peach mixture. Sprinkle remaining crumbs over top (peaches will still show through crumb topping).
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 minutes longer or until peaches are tender and topping is golden brown.

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