1 (9 oz.) unbaked pastry shell
1 (14 oz.) can Eagle Brand milk
1 (8 oz.) container sour cream
2 tbsp. lemon juice
1 tsp. almond extract
1 (21 oz.) can Thank You peaches
Sliced almonds, lightly toasted

Preheat oven to 375 degrees. Bake pastry shell for 15 minutes. Meanwhile, combine milk, sour cream, lemon juice, and almond extract. Mix well. Reserving 6 peach slices, spread remaining peach filling on bottom of prepared shell. Top with sour cream mixture. Place reserved slices and almonds on top of pie. Bake 30 minutes or until set. Cool. Chill. Refrigerate leftovers.