2 tbsp. soft butter
2/3 c. toasted sliced almonds
Brown sugar
Pastry for 2 crust 9 inch pie
3/4 c. sugar
5 c. sliced fresh peaches
2 tbsp. tapioca
1/2 tsp. nutmeg (optional)
1/4 tsp. cinnamon
Milk

Line 9 inch pie pan with 12 inch square of foil. Let excess foil overhang edge. Spread with batter. Press almonds and 1/3 cup packed brown sugar. Fit bottom pastry crust into pie pan over almonds and brown sugar.

Mix remaining ingredients except milk with 1/4 cup packed brown sugar. Pour into pastry shell. Cover with top crust. Seal and flute edge; prick top with fork. Brush lightly with milk. Bake in preheated 450 degree oven for 10 minutes. Reduce oven temperature to 375 degrees and bake 35 to 40 minutes longer.