3 c. fresh peach slices
1 tbsp. lemon juice
3/4 c. sugar
3 tbsp. cornstarch
2 tsp. butter
Dash of salt
1/4 tsp. almond extract
1 baked 9″ pastry shell
Combine peaches, sugar and lemon juice.
Let stand 1 hour.
Drain, to measure 1 cup syrup (add water to make 1 cup if necessary).
Add cornstarch and blend.
Cook over low heat, stirring until thick.
Remove from heat, add salt, butter and almond extract; cool.
Place peaches in baked shell.
Pour cooled sauce over peaches and chill.
Serve as is, or with whipped cream or ice cream.