Fresh Peach Pie - cooking recipe

Ingredients

4 c. peaches
2 Tbsp. lemon juice
1/2 c. sugar
2 tsp. cornstarch
1/8 tsp. almond extract
2 tsp. butter
1 (9-inch) pie crust, baked

Preparation

Cut peeled peaches into small chunks.
Put into medium mixing bowl.
Add sugar and lemon juice.
Stir.
Let stand about 1 hour, stirring occasionally.
Drain.
You should have 1 cup of syrup; if not, add orange juice to make 1 cup.
Put in medium saucepan.
Add cornstarch.
Cook and stir over medium heat until thick.
Remove from heat; add butter and extract.
Cool.
Pour over peaches and stir.
Pour into pie shell and refrigerate at least 6 hours before serving.
Serve with whipped cream.
Serves 6.