Pastry for 2 crust pie
3 1/2 c. canned peaches, drained
1/2 c. brown sugar
2 tbsp. flour
1/2 tsp. salt
1/2 c. syrup from canned peaches
1/4 c. butter
2 tsp. lemon juice
1/4-1/2 tsp. almond extract (optional)

Place peaches in pastry-lined 9 inch pie pan. Combine sugar, flour, salt and peach syrup; add butter, cook in a saucepan until thick, stirring. Remove from heat; add lemon juice and almond extract. Pour over peaches. Cover with top crust, sprinkle with sugar. Bake at 425 degrees for 30 minutes.