3 or 4 c. sliced peaches
4 tbsp. lemon juice
1/2 c. sugar
3 tbsp. cornstarch
2 tsp. butter
1/4 tsp. almond extract
Dash of salt
9 inch baked pie shell

Sprinkle peaches with lemon juice and sugar. Let stand one hour. Then drain, reserving 1 cup of the syrup. Add syrup to cornstarch and blend. Cook over low heat until thickened. Add butter, salt and almond extract. Mix with the sliced peaches and place in pie shell. Chill. Serve topped with whipped cream or Cool Whip.