Pastry for 2 crust 9 inch pie
5 c. sliced fresh peaches (5 to 6 med.)
1/2 c. brown sugar
1/2 c. granulated sugar
Few grains salt
3 tbsp. tapioca
1/8 tsp. almond extract
1 tbsp. butter

Mix sugars, salt and tapioca. Pour over sliced fresh peaches and mix gently. Sprinkle mixture with almond extract. Line 9 inch pie pan with pastry. Pour in fresh peach mixture. Dot with butter. Cover with top crust. Seal edges by fluting, then prick top with fork.

Top crust can be brushed with cold water and sprinkled with a small amount of sugar before putting pie in oven. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and continue to bake for 40 minutes or until golden brown.