2 c. sliced, fresh peaches
1 tbsp. lemon juice
3/4 c. sugar
3 tbsp. cornstarch
2 tsp. butter
1/4 tsp. salt
1/4 tsp. almond extract
1 (9 inch) baked pie crust

Sprinkle peaches with lemon juice and sugar; let stand 1 hour. Drain thoroughly. There should be 1 cup syrup. Blend cornstarch into syrup. Cook over low heat until thick, stirring constantly. Remove from heat. Add butter, salt, and extract. Cool. Place peaches in baked shell. Pour the cooled mixture over the peaches. Chill. Serve with Cool Whip. We like this because the peaches aren't cooked.