It's peach season in our area so thought I'd post this recipe. I often make it without the crust. How will you be using peaches this summer?

NUTTY PEACH PIE

Standard pie pastry for a one-crust pie

1 lightly beaten egg white

8 cups peeled, pitted and sliced peaches (about 9 medium)

1 cup sugar

3 Tbs. quick-cooking tapioca

Grated peel of one medium orange (orange part only)

1 Tbs. fresh orange juice

Topping:

1/3 cup firmly packed brown sugar

1/3 cup flour

3 Tbs. softened butter or margarine

1 cup coarsely chopped pecans

Preheat oven to 425 degrees. Fit pastry loosely into a 9 inch pie pan. Prick bottom and sides of crust in several places with a fork. Brush bottom and sides of crust with egg white. Bake crust for 7 minutes and remove to cool on wire rack. You can skip this step but it prevents a soggy crust.

In a large bowl, combine peaches, white sugar, tapioca, orange peel and juice. Toss to mix well. Turn filling into prepared pie shell. Combine brown sugar and flour. Cut in butter to make coarse crumbs. Stir in pecans. Sprinkle topping over peach filling. Bake pie for 15 minutes at 425 degrees. Cover loosely with foil; reduce heat to 400 degrees and bake 35 to 40 minutes longer, or until peaches are tender. Serves 8

Note: This can also be made without the crust. Just put the filling and topping in a pie pan and bake about 10 minutes less.