Glazed Peach Pie

Please make this pie while the peaches are in season, it is fantastic! This recipe was a big hit at our house, and my boys usually hate pie so that is saying something, Many thanks to Catherine for sharing it!

Glazed Peach Pie

3 cups sliced FRESH peaches
1 Tbsp. lemon Juice
3/4 cup sugar, divided
3 Tbsp. cornstarch
2 Tbsp. butter
1/4 tsp salt
1/8 tsp. almond extract
1 frozen pie crust, baked as per box directions (or you could make your own crust)

Add lemon juice and 1/4 cup sugar to sliced peaches. Let stand for 1 hour. Drain peaches well, reserving syrup in a one cup liquid measuring cup. Add enough water to yield one cup. Blend remaining 1/2 cup sugar and cornstarch in a saucepan. Add syrup liquid gradually, blending well. Bring mixture to a boil and boil for 3 minutes; stirring until clear. Remove from heat and blend butter, salt, and almond extract. Add peaches and pour mixture into a baked pastry shell. Top with whipped cream.

My modifications:
While this pie tasted divine, I had trouble making it look divine when I sliced and served it. In the future I will try this recipe using individual tarts, instead of one big pie. I also think that this same filling would be really good over shortbread, pound cake, or even angel food cake.