Pastry crust for 1 (9-inch) single-crust pie
5 cups peeled, sliced peaches (5 or 6 large peaches)
1/2 to 3/4 cup granulated sugar
2 1/2 to 3 tablespoons cornstarch
Dash of ground nutmeg
1 egg white, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/3 cup packed light brown sugar
1/2 cup flour
6 tablespoons unsalted butter
1 cup chopped nuts (mixture of pecans and almonds)

Preheat oven to 425 degrees F. Line a 9-inch pie plate with the pie crust.

In a large bowl, combine sliced peaches, sugar, cornstarch and nutmeg. Allow to stand 15 minutes.

Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof the pie crust. Stir lemon juice and almond extract into peach mixture; spoon mixture into pie shell.

Mix brown sugar with flour. Cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.

Bake for 15 minutes. Reduce oven temperature to 400 degrees F and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.

Makes 8 servings.