Fresh Peach Upside Down Pie

Pastry for two-crust 9-inch pie
2 tablespoons soft butter
2/3 cup (4 ounces) sliced almonds or pecans
1/3 cup brown sugar
5 cups sliced fresh peaches
3/4 cup sugar
1/4 cup brown sugar
2 tablespoons tapioca
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon

Line 9-inch pie pan with 12-inch square of foil. Let excess foil overhang edge. Spread with butter; press in nuts and 1/3 cup brown sugar. Fit bottom crust into pan over nuts and sugar.

Mix remaining ingredients. Pour into crust and cover with top crust. Seal, flute and prick with a fork. Brush lightly with milk.

Bake at 450 degrees F for 10 minutes, then at 375 degrees F for 35 to 40 minutes more. Cool thoroughly.

Turn upside down on serving plate and remove foil.