2 1/2 lb. (about 10) freestone peaches
2 tbsp. dry whole wheat bread crumbs
3 tbsp. cornstarch or Arrow root flour
2 drops almond extract
2 tbsp. butter
6 tbsp. honey
2 pie shells

Adjust rack 5-6 inches from bottom of oven. Prepare 2 frozen pie shells, taking one out of pan and letting thaw flat (to slice for top crust). Start over 10 minutes before baking; set hot (450 degrees). Sprinkle bread crumbs in bottom of pie shell, then drizzle about 2 tablespoons of honey and 1/2 of cornstarch or flour.

Then pare peaches thinly; cut in half, remove pits and cut halves in 3 or 4 slices. There should be 4 1/2 cups of fruit. Turn fruit into pan, spreading evenly. Sprinkle remaining honey, cornstarch/flour over fruit. Add extract and dot with butter. Cut out 3/8 to 1/2 inch strips for the top crust.

Moisten the edge of lower crust and lay 8 strips across the pie in 2 directions, without interlacing, to form lattice. Press ends gently against lower crust and trim off even with rim. Moisten edge again. Lay the 2 longest strips around the edge, joining neatly, and crimp with tines of fork. Bake 15-17 minutes, then reduce heat to 350 degrees and bake 25-30 minutes longer, until pastry is well browned and juice bubbles up through lattice. Remove to cake rack to cool to lukewarm and serve!