Peach Pie

[[1]] Make up pie dough for a two-crust pie.

• 6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon juice
• 2/3 c. of sugar
• 1/3 c. flour
• 1/4 t. cinnamon
• a pinch of nutmeg and/or mace
• 3/4 t. almond extract
• 1/2 t. vanilla extract

Line a deep pie pan or 2 quart casserole dish with one pie crust.

Mix well and pour into a pastry lined pie pan. Dot the peach filling with bits of butter. Place the top pastry on the pie, and cut many little slits with a knife in the top pastry, so it won't bubble as it bakes. I like to make a cinnamon sugar (mild) and sprinkle on the pie crust.

Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream.