Pastry for 9" pie
3 (16 oz.) cans sliced cling peaches
3/4 c. sugar
1/4 c. flour
1/4 tsp. ground nutmeg
Dash salt
1 tbsp. butter
1 tbsp. lemon juice
1/2 tsp. grated orange peel
1/8 tsp. almond extract

Preheat oven to 400 degrees. Line 9" pie plate with pastry. Drain peaches thoroughly, reserving 1/2 cup syrup.

In saucepan, combine sugar, flour, nutmeg and salt. Add reserved syrup. Cook and stir until mixture thickens and bubbles. Add butter, lemon juice, orange peel and almond extract; then stir in the peaches. Turn peach mixture into pastry-lined pie plate. Place lattice crust over filling; seal and flute edges. Sprinkle top of pie with a little sugar, if desired.

Bake at 400 degrees for 40 to 45 minutes or until crust is golden brown. Cover edges of crust with foil after 15 minutes to prevent edges from over browning.