Peach Pocket with Splenda
Drain peaches, reserving 1/4 cup liquid.
In medium bowl, whisk together reserved liquid and flour until smooth; stir in cinnamon and nutmeg. Add peaches to mixture and mix well.
Place pie shell on lightly oiled baking sheet. Place peach mixture in the middle of shell. Fold edges of shell over to match edges on other side, forming a pocket. Press edges with tines of fork to seal.
Whisk water with egg and brush on top of pocket. Mix and sprinkle topping over pocket.
Bake at 400°F for 20 – 25 minutes or until puffed and golden brown.
Place on rack to cool.