Fresh Peach Chiffon Pie - cooking recipe

Ingredients

1 envelope (1 Tbsp.) unflavored gelatin
1/4 c. cold water
3 egg yolks, slightly beaten
1/4 c. sugar
1 1/2 c. fresh peaches, slightly mashed
1/4 tsp. salt
1 Tbsp. lemon juice
1/4 tsp. almond extract
3 egg whites
1/4 c. sugar
1 (9-inch) baked pie shell

Preparation

Soften gelatin in cold water and set aside.
Combine the slightly beaten egg yolks, 1/4 cup sugar, mashed peaches, salt and lemon juice in the top of a double boiler.
Cook over simmering water until mixture is slightly thickened and coats a metal spoon. Remove from heat and stir in softened gelatin.
Cool until mixture begins to set.
Add almond extract.