2 1/4 lbs. fresh peaches
3/4 c. plus 1 tbsp. sugar
1 tsp. fresh lemon juice
1/4 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. almond extract
1/4 c. all-purpose flour
1/2 c. black walnuts, chopped
2 tbsp. butter
1 egg white, beaten

Blanch peaches 1 minute in boiling water to loosen skins. Remove to a bowl of ice water. Let stand 1 minute. Drain, remove skins and slice into 1/2 inch slices. Toss peaches gently with the 3/4 cup sugar, lemon juice, cinnamon, salt, and almond extract in a large bowl. Add flour and walnuts. Mix gently but thoroughly. Pour into pie shell.

Dot with butter. Cover with top pastry and bake for 1 hour. Brush top with egg white and sprinkle with 1 tablespoon sugar and bake for 10 more minutes until done. 8 servings.