Almond Crunch Peach Pie

Filling:

5 cups sliced, peeled fresh yellow cling peaches (4 large peaches)

1/2 cup sugar

2 tbs lemon juice

1/2 cup canned or pkgd pure almond paste

1/4 cup all-purpose flour

1/4 cup non-dairy powdered creamer

Crust:

9-inch double crust

Topping:

1 egg white, lightly beaten

1/2 cup coarsely chopped or crushed almonds

3 tbs sugar

For Filling:
Combine peaches, 1/2 cup sugar and lemon juice in large bowl. Combine almond paste, flour and creamer in a small bowl. Mix until crumbly. Add to peaches; mix well. Refrigerate while preparing crust.

For Crust:
Prepare double crusts and press bottom crust into 9-inch plate. Spoon in filling. Heat oven 375F. Cover pie with top crust. Cut slits to allow steam to escape.

For Topping:
Brush top with egg white. Sprinkle with almonds and 3 tbs sugar. Bake at 375F for 1 hour or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

Makes one 9 inch pie

*Use 1/2 cup very finely crushed or ground almonds mixed with 1/2 teaspoon almond extract if almond paste is not available.

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Cajun Country -- New Iberia, Louisiana