3 cups chopped fresh peaches
3 tablespoons tapioca
1 cup sugar
1 teaspoon cinnamon

Mix all ingredients together except cinnamon. Let stand while you prepare the crust.

Put peach mixture into one 9 inch pie plate.

Cover with strips of leftover dough. Sprinkle dough with cinnamon and sugar.

Bake at 325 degrees for 1 hour.

2 cups thawed frozen peaches
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon

Mix above ingredients, and fill unbaked pie shell. Top with strips of dough. Sprinkle with a little sugar and cinnamon.

Bake for 30 or 40 minutes at 350 degrees.

This is a very popular dessert. The cream-cheese layer at the bottom rises during baking, so that every bite is as rich as vanilla cheesecake and as sweet and crunchy as pecan pie.

8 ounces softened cream cheese
1/3 cup + 1/2 cup sugar
2 teaspoon vanilla extract
4 large eggs
10 inch unbaked pastry crust
1-1/4 cups chopped pecans
1 cup light corn syrup

In medium bowl, blend 8 ounces softened cream cheese, 1/3 cup sugar, 1 teaspoon vanilla extract, and 1 large egg until smooth.

Pour mixture into unbaked 10 inch pastry crust.

Sprinkle with 1-1/4 cups chopped pecans.

In another bowl, blend 3 large eggs, 1 cup light corn syrup, 1 teaspoon vanilla extract, and 1/2 cup sugar until smooth.

Gently pour mixture over nuts.

Bake at 350 degrees on center oven rack 50 to 60 minutes, until the center is just set and pastry is golden.

Cool on wire rack.

Makes 8 servings.