Fresh Peach Praline Pie

4 c fresh peaches * see note
1/2 c sugar
2 tb tapioca quick cooking type
1 t lemon juice
1 9 inch pie crust deep dish

Praline Layer:
1/2 c all-purpose flour
1/4 c brown sugar packed
1/2 c pecans chopped
1/4 c butter or margarine

* about 3 pounds of peaches will yield 4 cups sliced.

Combine peeled and sliced peaches with sugar, tapioca, and lemon juice; let stand for 15 minutes.

Combine flour, brown sugar and pecans in small bowl. Cut in butter until mixture is crumbly. Sprinkle 1/3 of this mixture over the bottom of the unbaked pie crust; spoon in the peach mixture.

Sprinkle the remaining praline mixture over peaches in a wide circle, allowing peach layer to show.

Bake at 450° F. for 10 minutes. Lower heat to 350° F. and bake 20 minutes more or until peaches are tender and topping is golden brown. You can use a regular piecrust but deep dish crust works best.