Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Cut crust into quarters. Wrap 2 quarters of pie crust tightly in food safe plastic wrap and refrigerate for future use.
Divide peaches evenly onto remaining two quarters. Brush crust edges lightly with reserved peach liquid. Bring sides of each crust quarter up over peaches; press edges to seal, making 3 seams. Place seam side up in greased 8-inch square glass baking dish. Brush with egg white; sprinkle with sugar.
Bake 22 to 27 minutes or until golden brown. Immediately remove from baking dish; place in individual dessert dishes.
In small microwaveable bowl, heat preserves and almond extract on High 20 to 30 seconds, stirring occasionally, until warm. Serve warm dumplings with sauce.