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

Sprinkle peaches with lemon juice and sugar; let stand 1 hour. Drain; there should be 1 cup syrup. Add to cornstarch and blend. Cook over low heat until thick, stirring constantly. Remove from heat; add butter, salt and almond extract. Cool. Place peaches in baked shell; pour over cooled mixture. Chill. Pipe with whipped cream; garnish with maraschino cherries.