pastry from single crust pie
1 c. sugar
2 tbsp. cornstarch
3 lb. peaches (about 6 c.) or canned peaches, sliced and peeled
2 tbsp. lemon juice (fresh or concentrate)
1 tbsp. butter, melted
1/4 tsp. almond extract
2 tbsp. sliced almonds

Preheat oven to 375°F. Remove and save 1 tablespoon sugar. In small bowl, combine remaining sugar and cornstarch. In large bowl, toss peaches and lemon juice. Add sugar mix, melted butter and extract. Turn into 8-inch round or square baking dish. Roll pastry to 9-inches. Cut slits near center. Place pastry over filling; turn under edges, seal and flute. Sprinkle (saved) 1 tablespoon of sugar and almonds on top.

Bake 45 to 50 minutes or until golden brown on top. Cool on wire rack.