1 qt. sliced, pitted & peeled fresh firm ripe peaches
3/4-1 1/2 c. sugar
1/4-1/3 c. sifted flour
1/8 tsp. salt
1 tsp. lemon juice
1/4 tsp. almond extract or cinnamon
2 tbsp. butter

GLAZE:

1 tbsp. milk
1 tbsp. sugar

Preheat oven to 425 degrees. Use your favorite pastry to fit a 9 inch pie pan. Place fruit in a bowl, add sugar, flour and salt. Toss lightly. Sprinkle lemon juice and almond extract. Spoon into pie shell and dot with butter. Brush pastry rim with cold water, fit top crust over fruit, trim, seal and crimp edges. For a glistening crust, brush with milk and sprinkle with sugar. Bake 35-45 minutes until lightly browned and bubbling.