|All purpose flour||2 Cup (32 tbs)|
|Margarine||6 Tablespoon, chilled, cut into 6 pieces (Stick Type)|
|Ice water||6 Tablespoon|
|Peeled sliced peaches||3 3⁄4 Pound (6 Cups)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs), divided|
|All purpose flour||2 1⁄4 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Egg||1 Large, lightly beaten|
|Granulated sugar||1 Tablespoon|
1. Preheat oven to 375°.
2. Place first 3 ingredients in a food processor; pulse 2 or 3 times. Add chilled margarine, and pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined (do not form a ball).
3. Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 15-x 13-inch rectangle. Chill dough 15 minutes or until plastic wrap can be easily removed. Remove plastic wrap, and fit dough into a 11- x 7-inch baking dish coated with cooking spray, allowing dough to extend over edges of dish.
4. Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon peach mixture into pastry dough; fold edges of dough over peach mixture (it will only partially cover peaches). Sprinkle remaining 1/4 cup brown sugar over peach mixture; sprinkle with almonds.
5. Combine egg and 1 teaspoon water in a small bowl; stir well. Brush egg mixture over dough, and sprinkle with 1 tablespoon sugar. Bake at 375° for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 30 minutes before serving.