COMBINE peaches, sugar, tapioca, lemon juice and almond extract in medium bowl. Stir well. Let stand while making crumb mixture and crust.
COMBINE flour, brown sugar, nuts and butter in small bowl until mixture resembles coarse crumbs.
HEAT oven to 425°F.
PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Trim edge of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Sprinkle half of crumb mixture over unbaked pie crust.
POUR peach filling into unbaked bottom crust. Top with remaining crumbs.
ROLL out dough for top crust. Cut heart shapes out of dough with cookie cutter. Place on filling around edge of pie with heart tips pointing to center.
BRUSH hearts with egg white. Sprinkle with granulated sugar. Cover edge of pie with foil to prevent overbrowning.
BAKE at 425°F for 10 minutes. Reduce oven temperature to 350ºF. Bake 25 minutes. Remove foil. Bake 5 minutes or until crust browns. Serve barely warm or at room temperature.
Nutrition
Serving size
(1 slice, 1/8 of pie)
Calories 490
Calories from Fat220g
Total Fat 24g
Saturated Fat 7g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg
Sodium 330mg
Potassium 0mg
Total Carbohydrates 63g
Dietary Fiber 2g
Sugars 30g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
