1 (9 inch) pie shell, baked
1 (8 ounce) package nonfat dried fruit, sliced
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons buttermilk
2 tablespoons brown sugar
1/7 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C).
In a large saucepan, combine fruit, water, Espresso, nutmeg, salt, and cinnamon and bring to a boil. Reduce heat and simmer 15 minutes.
Cool completely in pan. Spread top of pie crust with egg and white mixture. Top with chopped pecans. Sprinkle top with reserved nutmeg, brown sugar, cinnamon and salt. Press remainder into bottom and sides of pie pan. Refrigerate 8 hours or overnight for best spread.