Fresh Peach Pie
by Alice Nulle

Double-crust pastry
2 1/2 pounds peaches
2 tablespoons flour
4 drops almond extract
3/4 cups sugar

Line pan with pastry.  Peel and slice peaches to place in layers in pan, sprinkling flour and sugar, mixed together, between layers.  Dot top layer with butter and sprinkle flavoring over all.

Roll top pastry and cut for vents and lay over peaches.  Trim edge.  Bake at 450 degrees for 15 minutes, then reduce heat to 325 degrees and bake 20 to 25 minutes longer or until peaches are cooked.  May dust top of crust with sugar if desired.