Deep-Dish Plum Cobbler

2-1/2 pounds plums, pitted and sliced
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon almond extract
1/8 teaspoon salt
2 tablespoons cold butter
Pastry for a single-crust pie (9 inches)
1 egg white

Place plums in a large bowl. In another bowl, combine the sugar, tapioca, almond extract and salt. Cut in butter until crumbly; gently stir into plums. Let stand for 15 minutes.

Transfer to a greased 2-1/2-qt. baking dish. Roll out pastry to 1/8-in. thickness; make a lattice crust. Place over filling. Trim edges. Beat egg white until foamy; brush over pastry. Bake at 425 degrees for 40-45 minutes or until golden brown. Makes 10-12 servings.