Pastry for two-crust pie
4 c. peeled and sliced peaches (approximately 3 lbs.)
1/4 c. sugar
1 tbsp. brandy
2 drops almond extract
1 tsp. lemon juice
2 tbsp. cornstarch
1 egg yolk

Mix together peaches, brandy, almond extract and lemon juice. Combine all but a tablespoon of the sugar and the cornstarch. Toss with peaches.

Roll out 2/3 of the pastry and arrange in 9 inch pie pan. Trim edges, leaving overhang of 1/2 inch. Roll out remaining pastry and cut into half-inch-wide strips. Fill pie pan with peach mixture. Arrange pie-crust strips over filling in lattice-work pattern.

Trim strips around pie pan, fold overhanging pie crust bottom over strip ends and crimp to seal. Beat egg yolk with fork and brush carefully over lattice strips. Bake in a 350 degree oven for 40 to 50 minutes until bubbling and crust is golden.