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

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