Preheat oven to 350 degrees.

In a small bowl combine flour, ground almonds, cinnamon, baking powder and salt; set aside

Cream butter and brown sugar until creamy.

Beat in egg.

Gradually add flour mixture, beating on low speed just until mixture comes together to form a dough.

Divide the dough in half.

Place each half in a plastic bag and flatten into a circle.

Chill for at least an hour.

Grease the baking pan well with butter or a nonstick baking spray.

Remove both pieces of dough from the refrigerator.

Roll one piece of dough out onto a floured surface into a rectangle that will fit into the bottom of the baking pan.

Press the dough to the edges of the pan with your fingertips.

Spread the Peach Pie Filling over the bottom crust to ¼ inch from the edge.

Roll out the remaining piece of dough into another rectangle about the same size as the pan.

Cut strips of dough and lay over the top of the Peach Pie Filling to form a lattice crust in any pattern you like.

Beat one egg white with 2 tablespoons water and brush over crust.

Sprinkle about 2 tablespoons of granulated sugar over the crust.

Bake in a preheated 350-degree oven for 30-45 minutes or until the crust is golden and the filling is bubbling.

Cool before serving. Dust with powdered sugar before serving.