PEACHY PRALINE PIE

1 (9-inch) deep dish pie shell, uncooked
FOR THE FILLING:
5 cups peeled, sliced Georgia peaches
1/2 to 3/4 cup sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
1 egg white, lightly beaten
FOR THE PRALINE TOPPING:
1/3 cup firmly packed light brown sugar
1/2 cup all-purpose flour
6 tablespoons unsalted butter, cut into 1-inch cubes
1 cup chopped pecans

Preheat oven to 425 degrees F.

To prepare the filling, in large bowl combine sliced peaches, 1/2 to 3/4 cup sugar (depending on sweetness desired), cornstarch and nutmeg. Set aside for 15 minutes. Stir lemon juice and vanilla into peaches.

Lightly brush pie shell with a thin layer of egg white to make crust moisture proof. Pour filling into pie shell.

To prepare the topping, in small bowl combine brown sugar with flour, cut in butter until crumbly. Stir in pecans. Sprinkle mixture over peaches.

Bake for 15 minutes. Reduce oven to 400 degrees F and continue baking for 35 to 40 minutes. Cover edges of crust with strips of aluminum foil, if necessary; to prevent excessive browning.

Makes 8 slices
Source: Recipe pamphlet: Enjoy Georgia Peaches, Georgia Peach Commission