Ingredients: 1 (9 in.) deep pie shell, uncooked 5 c. peeled, sliced peaches 1/2 c. sugar 1/4 c. Georgia Peach Preserves 2-1/2 T. cornstarch 1/8 tsp. ground nutmeg 1 T. lemon juice 1/8 tsp. vanilla extract 1 egg white, lightly beaten 1/3 c. firmly packed light brown sugar 1/2 c. all-purpose flour 6 T. unsalted butter, cut into cubes 1 c. chopped pecans Directions: Preheat oven to 425 º. In large bowl, combine sliced peaches, 1/2 cup sugar, Georgia Peach Preserves, cornstarch and nutmeg. Stir lemon juice and vanilla into peaches. Set aside for 15 minutes. Lightly brush pie shell with a thin coating of egg whites to make crust moisture proof. Pour filling into pie shell. In a bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans. Sprinkle mixture over peaches. Bake 15 minutes. Reduce to 400º and continue baking for 35 to 40 minutes.