1/3 cup cornstarch
1/8 tsp. salt
1 egg, beaten
1/2 tsp. almond extract
6 cups sliced, peeled peaches or 2 (28 oz.) cans peaches, drained
1 unbaked (9-in.) deep-dish piecrust
Topping:
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 cup margarine
2. Add peach slices to bowl; toss gently to coat with sugar mixture. Arrange peach slices in piecrust.
3. For topping, combine 1/4 cup sugar, brown sugar and flour in a small bowl. Cut in margarine, using a pastry blender or 3 knives, until crumbly.
4. Sprinkle topping over peaches. Bake until golden brown, about 30 minutes. Serve pie warm or cold.