Ingredients
4 cups sliced peeled ripe peaches1 cup sugar, divided2 tablespoons quick-cooking tapioca1 teaspoon lemon juice1/2 cup all-purpose flour1/2 cup chopped pecans or walnuts1/4 cup cold butter1 unbaked pastry shell (9 inches)Whipped cream or ice cream, optional
Preparation
In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes.
In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs.
Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.
