CRUMB TOPPED PEACH PIE
(Mary Harrell)

1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
1 egg beaten
1/2 tsp. almond extract
6 cups peaches, peeled, sliced
1 unbaked 9 inch deep dish pie crust

Topping:

1/4 cup sugar
1/4 cup packed light brown sugar
1/2 cup flour
1/4 cup margarine

Preheat oven to 375 degrees, mix 1 cup sugar, cornstarch, and salt in a large bowl. Add egg and almond extract, mix well. Add peach slices to bowl, toss gently to coat with sugar mixture. Arrange peach slices in pie crust. For topping, combine 1/4 cup sugar, brown sugar, and flour in a small bowl. Cut in margarine using pastry blender or 2 knives, until crumbly. Sprinkle topping over peaches. Bake until golden brown about 30 minutes. Serve pie warm or cold.