1 9" unbaked pie crust
1 egg yolk
**Brush crust with egg yolk. Let stand while you prepare filling.
4 heaping cups fresh, sliced peaches
2 T. flour
1 T. lemon juice
¼ C. honey or Agave nectar
½ t. cinnamon
couple of dashes of nutmeg
**Toss peaches with flour and spices until evenly coated. Drizzle juice and honey over fruit. Mix gently. Let stand while you prepare topping.
2 C. rolled oats
5 T. butter
3 T. honey
½ t. cinnamon
½ C. chopped almonds
¼ C. flour
½ t. salt
**Melt butter and honey together. Combine with the remaining topping ingredients.
Pour peach filling into crust. Apply oat mixture evenly over peaches, and pat it firmly into place. Bake 10 minutes at 400º F. for 10 minutes then at 375º F. for another 25 - 35 minutes. If the top browns too quickly, cover the pie with foil.
Note: I live at 7000 ft. in elevation and I cooked it for the maximum time given.
