2 (21 oz.) cans peach pie filling
1/4 c. butter, melted
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
1/2 c. slivered almonds
3 egg whites
1/2 c. sugar

Combine peach pie filling, butter, cinnamon, nutmeg, allspice, and almonds. Put into a 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes, or until bubbly. Remove from oven.

Beat egg whites until stiff, but not dry. Gradually beat in sugar until glossy. Evenly spread over hot peaches. Sprinkle with cinnamon. Bake an additional 12 to 15 minutes, or until lightly browned. 6 servings.