Fresh Peach-Almond Upside Down Pie
- 2 tablespoons butter, soft
- 23 cup sliced almonds, toasted
- 14 cup brown sugar
- 2 pie shells (9 inch)
- 34 cup sugar
- 5 cups fresh peaches, sliced
- 2 tablespoons tapioca
- 12 teaspoon nutmeg
- 14 teaspoon cinnamon
- Line a 9 inch pie pan with 12 inch sq piece of foil, let excess foil hanf over edge.
- Spread with butter.
- Press almonds and 1/3 C of brown sugar into butter.
- Fit bottom crust into pan over nuts and brown sugar.
- Mix remaining ingredients with 1/4 C brown sugar.
- Pour into pastry shell.
- Cover with top crist.
- Seal with flute and prick with fork.
- Brush lightly with milk.
- Bake at 450* for 10 minute.
- Reduce heat to 375* and bake for 35-40 min longer.
- Cool thoroghly
- Turn up side down on serving plate.
- Remove foil.
butter, almonds, brown sugar, pie shells, sugar, fresh peaches, tapioca, nutmeg, cinnamon
Taken from www.food.com/recipe/fresh-peach-almond-upside-down-pie-435760 (may not work)