3/4 c. sugar
3 tbsp. all purpose flour, or I prefer 2 1/2 tbsp. quick cooking tapioca
1/2 tsp. cinnamon
1/8 tsp. salt (optional)
5 c. sliced fresh peaches, skins removed
1 tsp. lemon juice
1/4 tsp. almond extract PASTRY FOR 9 INCH DOUBLE CRUST PIE: 1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4 to 5 tbsp. cold water
2 tbsp. butter Chilling dough facilitates handling. Preheat oven to 425 degrees. Combine sugar, flour, cinnamon, and salt. Add to peaches. Sprinkle on lemon juice and almond extract. pour into a pastry lined 9 inch pie pan. Dot with butter. Adjust top crust, flute edges and cut steam vents. Bake for 40 to 45 minutes or until peaches are tender and crust is golden brown. 6 servings. | 
