6 to 8 peaches
1 c. sugar
2 1/2 tbsp. tapioca
1/4 tsp. salt
1 tsp. butter, dotted on peaches after pie is filled
1/2 tsp. almond extract (if desired)
1 1/2 tbsp. Realemon juice

Slice peaches thin; sprinkle with lemon juice. Mix dry ingredients together; add alternately with peaches, beginning and ending with sugar mixture. After butter is dotted on, cover with top slotted crust and seal edges. Bake at 375 degrees for about 55 minutes.