4 generous cups peeled, sliced, fresh peaches
1 c. sugar
3 tbsp. flour
Pinch of salt
2 tbsp. melted butter
1 drop almond extract
Pastry for a 2-crust pie

Combine the peaches, sugar, flour, salt and butter. Add the almond extract only if the peaches are not very flavorful.

Place the peach mixture into an unbaked pie shell; cover with the second crust and flute the edges. Cut several steam vents in the top crust.

To prevent a soggy crust, bake immediately at 350°F for 1 hour and 15 minutes.