Peach Pie

Yield: 6 to 8 servings

1 unbaked 9" pie crust
5 to 6 cups sliced peaches
½ to ¼ cup granulated sugar
3 tablespoons cornstarch
a few shakes of nutmeg
½ cup brown sugar, packed measure
½ cup all-purpose flour
1/3 cup butter or margarine cut in 5 pieces
1 cup chopped nuts (almonds or pecans)
1 egg white
1 tablespoon fresh lemon juice

In a large bowl combine sliced peaches, sugar (the amount you use depends on the sweetness of the peaches), cornstarch and nutmeg. Let mixture stand for 15 minutes to draw out the juices. Preheat the oven to 400 degrees.

In a medium bowl combine the brown sugar, flour and butter. Stir in the chopped nuts. Set aside.
Lightly brush the bottom and sides of the pie shell with a thin layer of egg white to keep it from getting soggy.

Stir the lemon juice into the peach mixture and pour it into the pie shell. With your fingers, form the brown sugar-butter mixture into little disks and lay them on the peaches to cover the top of the pie completely.  Bake the pie at 400 degrees for 15 minutes. Reduce the temperature to 375 degrees and bake for 30 to 35 minutes more or until the filling is bubbly and the peaches are tender.