4	cups	sliced peaches, fresh or frozen (thawed)
½	cup	sugar
2	tbsp.	tapioca
1	tsp.	lemon juice
½	cup	all-purpose flour
¼	cup	firmly packed brown sugar
¼	cup	butter or margarine
½	cup	chopped pecans
1		pie crust (9-inch), unbaked

Combine first 4 ingredients in a large bowl; let stand 15 minutes. Combine flour and brown sugar; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in pecans.

Sprinkle 1/3 of flour mixture on bottom of pie crust. Spoon in peach mixture, and top with remaining flour mixture. Bake at 425°F. for 10 minutes. Reduce temperature to 350°F and bake 20 to 30 minutes or until pie is golden brown.

Yield: 8 servings