2 (1 lb.) cans sliced cling peaches
1/2 c. sugar
2 tbsp. all-purpose flour
1/4 tsp. ground nutmeg
2 tbsp. butter
1 tbsp. lemon juice
1/2 tsp. grated orange peel
1/8 tsp. almond extract
Pastry for 2-crust 9-inch pie

Drain peaches, reserving 1/3 cup syrup. Combine sugar, flour, nutmeg and dash salt. Add reserved syrup. Cook, stirring constantly until thick and bubbly.

Add butter, lemon juice, orange peel and extract, then peaches. Line 9-inch pie plate with pastry. Fill. Adjust top crust, cutting slits for escape of steam. Seal; bake at 400 degrees for 40-45 minutes.