Pastry for two-crust pie
1 quart fresh, sliced and peeled peaches
1 rounded tablespoon corn starch
1/2 teaspoon salt
1 cup sugar
1 teaspoon almond extract
Combine dry ingredients and add to peaches and extract. Stir till well blended. Pour into pastry lined pie plate. Top with remaining pastry. Crimp pastry edges to seal in juices while baking. Slit top of pastry so steam can escape. Sprinkle with granulated sugar. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 50 minutes longer. Yields one 9" pie.