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

1. Line a 9 inch pie pan with 12 inch sq piece of foil, let excess foil hanf over edge.
2. Spread with butter.
3. Press almonds and 1/3 C of brown sugar into butter.
4. Fit bottom crust into pan over nuts and brown sugar.
5. Mix remaining ingredients with 1/4 C brown sugar.
6. Pour into pastry shell.
7. Cover with top crist.
8. Seal with flute and prick with fork.
9. Brush lightly with milk.
10. Bake at 450* for 10 minute.
11. Reduce heat to 375* and bake for 35-40 min longer.
12. Cool thoroghly
13. Turn up side down on serving plate.
14. 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)