1/2 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
6 lg. ripe peaches (approximately 2 1/2 lbs.)
1 tbsp. lemon juice
1/4 tsp. almond extract
1 pkg. pie crust mix
Milk or water
Sugar

Combine sugar, flour, cinnamon, and salt in a small bowl. Peel and slice peaches into large bowl. Sprinkle with lemon juice and almond extract; toss to coat. Add sugar mixture; mix gently.

Follow pie crust directions to fit a 9 inch pie plate. Trim edge to 1 inch over hang. Spoon in filling. Add top crust in lattice or woven strip pattern. Flute edges. Brush pastry with milk or water and sprinkle with sugar. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees for 35 minutes.