Cook until clear, about 4 minutes. This burns easily. Cook on low and stir constantly. Cool. While cooling, add 2 teaspoons butter, 1 tablespoon lemon juice, if desired. A 1/8 teaspoon of almond flavoring is good also.

Pour cooled mixture over the peaches in baked pie shell. Refrigerate a bit. Top with whipped cream or ice cream.

To keep filling from soaking a pie crust, you can brush baked pie shell with egg white and return to oven for a couple of minutes to form glaze.