Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Pastry for double-crust pie (9-inches)
• 2 cans (15 oz. each) sliced peaches
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 Tbsp. lemon juice
• 1/4 tsp. grated orange peel
• Dash salt
• 2 Tbsp. butter or margarine
• 1/8 tsp. almond extract

Directions

1. Line a 9-inch pie plate with bottom crust; trim pastry even with edge. Drain peaches, reserving 1/3 cup juice. In a saucepan, combine the sugar, flour, lemon juice, orange peel, salt and reserved juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the butter and almond extract; stir until butter is melted. Stir in peaches. Cool slightly. Transfer to crust. Roll out over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Cover edges loosely with foil. Bake at 400 degrees for 25 minutes. Ren=move foil and bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

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