6 cup peeled, diced fresh peaches
3/4 cup sugar
3 tbsp tapioca
1/2 cup flour
1/4 cup brown sugar, firmly packed
2 tbsp butter
1/2 cup chopped walnuts
8" unbaked pie shell
Mix peaches, granulated sugar and tapioca in large bowl - let stand while preparing pie shell.
Combine flour and brown sugar in a small bowl. Cut in butter with pastry blender, until mixture is crumbly. Stir in chopped walnuts.
Sprinkle one-third of crumb mixture over bottom of unbaked pastry shell. Top with peach mixture.
Sprinkle remainder of crumble mixture over the top of the pie.
Bake in a hot oven (450) for 10 minutes.
Lower heat to moderate (350) and bake for 50 minutes or until top is brown and pie begins to bubble.
Serve warm with vanilla ice cream.
Source: Hanley Family recipe collection; Favorite Peach & Apple Recipes, 1950. A wonderful pie; the nutty taste you get from the brown sugar, walnut crumb mixture accents the fresh peaches well.