1/2 c. sugar
3 tbsp. all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
6 lg. ripe peaches (2 1/2 lb.)
1 tbsp. lemon juice
1/4 tsp. almond extract
1 pkg. pie crust mix
Milk or water
Sugar

Combine sugar, flour, cinnamon and salt in a small mixing bowl. Drop peaches in boiling water for 15 seconds, drain, peel, halve, pit and slice in large bowl. Sprinkle with lemon juice and almond extract. Toss to coat.

Add sugar mixture, gently mix. Prepare pie crust; mix following label directions. Roll out 2/3 to 12 inch round on lightly floured surface. Fit into 9 inch pie plate. Trim to 1/2 inch over-hang. Spoon into filling. Roll out remaining pastry to 11 inch around. Cut into 10 strips. Weave strips over top of pie, press strips firmly to bottom edge of pie edge. Turn edges up flush with rim. Brush pastry with milk or water. Bake in oven 425 degrees for 15 minutes. Lower heat to 350 degrees. Bake 35 minutes longer, until pastry golden brown, juices are bubbly.