1 (9 inch) deep dish pie shell, unbaked
1 (14 oz.) can Eagle Brand milk
1 (8 oz.) carton sour cream
2 tbsp. lemon juice
1 tsp. almond extract
1 (21 oz.) can peach pie filling
1/2 c. sliced almonds, lightly toasted

Preheat oven to 375 degrees. Bake pie shell 15 minutes. in medium bowl, combine milk, sour cream, lemon juice and almond extract, mix well. Reserving 6 peach slices, spread remaining pie filling on bottom of pie shell. Pour sour cream mixture over top. Arrange reserved peach slices on top and sprinkle almonds over top. Bake 30 minutes or until set. Cool and chill.