2-3 c. fresh peaches (10 peaches=3 cups)
1 tbsp. lemon juice
3/4 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
Dash of salt
1/4 tsp. almond extract
1 (9-inch) baked pie shell
Whipped cream

Sprinkle peaches with lemon juice and sugar. Let stand for 1 day; drain off and save 1 cup of syrup. Add cornstarch to syrup and blend. Cook over low heat until thick, stirring constantly. Remove from heat and add butter, salt and almond extract. Cool. Place peaches in pie shell, pour cooled mixture over peaches in pie shell. Chill and top with whipped cream at serving time.