3 c. peach slices
1 tbsp. lemon juice
3/4 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
Dash of salt
1/4 tsp. almond extract
1 baked 9-inch pastry shell

Combine peaches, sugar, lemon juice. Let stand 1 hour. Drain, measure 1 cup syrup (add water to make cup, if necessary). Add cornstarch and blend. Cook over low heat, stirring until thick. Remove from heat; add salt, butter and flavoring. Cool. Place peaches in baked shell. Pour cool sauce over them. Chill. Serve plain or with whipped cream or ice cream.