For Becky

If I were trying to describe summer to a blind/deaf . . . alien, I'd place a bite of fresh peach pie in their mouth. "That's the TASTE of summer." I'd say. Summer, ripe, sweet, poignant partaken each August in a flaky pie crust. Pie. Peach Pie. Fresh Peach Pie . . . Here you go Becky! I think I'll make one tonight as well.

Fresh Peach Pie
2 1/2 cups fresh peach slices
1 T lemon juice
1/4 cup sugar
1/2 cup sugar
3 T cornstarch
2 T butter
1/8 tsp salt
1/8 tsp. almond extract
1 baked 8 inch pie shell (homemade is SOOOOOO much better)

Place sliced peaches in a bowl and drizzle lemon juice over; mix lightly. Add 1/4 cup sugar; toss gently. Set aside for 1 hour. Drain peaches. Save liquid. Add water to liquid to equal 1 cup. Combine 1/2 cup sugar and cornstarch in saucepan. Stir in peach liquid. Blend well. Stirring constantly, bring to a boil. Boil for 3 minutes until thick and clear. Remove from heat. Blend in butter, salt and almond extract. Cool slightly. Gently fold in peaches. Turn into pie shell. Serve with whipped cream or vanilla ice cream. Serve warm or cold.