- 1 9" pie shell, baked
- 3 large firm, ripe peaches, sliced
- 2 large soft peaches, mashed
- 1 cup sugar
- 2T cornstarch
- 1/2 cup water
- 1t almond extract
- 1T butter
Peel and slice three peaches into baked pie shell and set aside.
Peel and mash two soft peaches in a sauce pan and mix with cornstarch and water. Bring to a boil. Simmer for one minute, stir in extract and butter and pour mixture over sliced peaches in pie shell.
Refridgerate (at least one hour) until served.