1 unbaked pie shell
1 1/2 c. fresh peaches, peeled & sliced
1/3 c. sugar
1 tbsp. quick cooking tapioca
1 c. skim milk
1 egg, beaten
1/4 tsp. salt
1/3 tsp. almond extract
1/4 tsp. vanilla
Pinch nutmeg
Pinch cinnamon

Prepare pie shell according to your recipe or let the frozen pie shell stand at room temperature while preparing the filling.

Mix the fresh peaches with the sugar. Add the tapioca to the milk and let stand at least 10 minutes. Add egg to the milk mixture. Add salt and extracts. Arrange peaches evenly over or in the pie shell; sprinkle with nutmeg and cinnamon. Cover peaches with the egg-milk mixture; sprinkle the top with nutmeg and cinnamon as before. Bake at 425 degrees until custard is set, about 45 minutes. Cool completely and cut. Do not cut until cool, or it will be too soft.