2 c. diced fresh peaches
1/4 c. sugar
1 1/4 c. water
1 pkg. (sm.) vanilla pudding (not instant)
1/4 tsp. salt
2 tsp. lemon juice
1/8 tsp. nutmeg
1 tbsp. butter
1/4 tsp. almond extract
1 baked pie shell, 9 inch

Combine peaches, sugar and 1 cup water in saucepan. Bring to a boil.

Meanwhile, combine pudding mix, salt, nutmeg, lemon juice and remaining water. Stir to form smooth paste. Add to boiling fruit, stirring to blend. Then cook and stir until mixture comes to a full boil.

Remove from heat and add butter and extract. Cool 5 minutes. Pour into baked pie shell. Let stand 4 hours in refrigerator. Top with whipped cream.