ALMOND CRUNCH PEACH PIE
Makes a 9-inch Pie
5 cups sliced, peeled fresh yellow cling peaches (4 large peaches)
1/2 cup sugar
2 tablespoons lemon juice
1/2 cup canned or packaged pure almond paste*
1/4 cup all-purpose flour
1/4 cup nondairy powdered creamer
9-inch double crust
1 egg white, lightly beaten
1/2 cup coarsely chopped or crushed almonds
3 tablespoons sugar
For filling, combine peaches, 1/2 cup sugar and lemon juice in large bowl. Combine almond paste, flour and creamer in small bowl. Mix until crumbly. Add to peaches; mix well. Refrigerate while preparing crust.
For crust, prepare and press bottom crust into 9-inch pie plate. Spoon in filling. Heat oven to 375ÂºF. Cover pie with top crust. Cut slits in top crust to allow steam to escape.
For topping, brush top with egg white. Sprinkle with almonds and 3 tablespoons sugar. Bake at 375ÂºF 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.
*Use 1/2 cup very finely crushed or ground almonds mixed with 1/2 teaspoon almond extract if almond paste is not available.