2 1/2 lbs. ripe juicy peaches
2 tbsp. flour
3/4 c. sugar
2 tbsp. butter
4 drops almond extract

Fit the 9" pie in the bottom of pie pan. Peel peaches or dip in boiling water for 1 minute and slip off skins. Slice peaches and place in layers in the pastry lined pie pan, sprinkling the flour and sugar mixed together between the layers. Dot top layer with butter and sprinkle flavoring over all. Pull pastry 1/6" thick for upper crust, cut in strips about 3/4" wide. Lay over peaches to form lattice crust, placing all the parallel strips across one way and folding back alternate strips as each of the remaining strips are laid in place to produce a closely woven lattice or roll a regular pastry top. Cut design for steam vents and lay over peaches. Trim edge. Let rest 10 minutes then flute.

Bake in a hot oven, 450 degrees for 15 minutes then reduce heat to 325 degrees and bake for 20 to 25 minutes longer until peaches are cooked. Cool on a cake rack before cutting. 6 servings.