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• 8 or 9 large firm ripe peaches
• 2 tbsp. fresh lemon juice
• 1/4 cup sugar
• Baked 8 0r 9 in. pie shell
• Whipped cream
• 3 tbsp. cornstarch
• 1/2 cup sugar
• dash of salt
• 2 tbsp butter
• 1/8 tsp. almond extract

1. Peel and slice peaches into large bowl.
2. Sprinkle lemon juice and the 1/4 cup sugar.
3. Toss gently.
4. Set aside for 45 minutes.
5. Drain peaches into a bowl and reserve juice.
6. Mix cornstarch and the 1/2 cup sugar.
7. Measure peach liquid, adding enough water to make 1 cup.
8. Mix with cornstarch mixture.
9. Cook over medium heat until thickened, about 5 minutes.
10. Remove from heat, add butter and almond extract.
11. Stir well. Cool a while.
12. Mix together with peaches and turn into baked pie shell.
13. Cover with cool whip.

Serves six.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith

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