Step 1

Add peaches to a bowl then sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.

Step 2

Drain peach juice into a measuring cup to get 1 cup of juice (you can drink any additional juice, or save it for another recipe like my steak marinade).

Step 3

Pour juice into a saucepan then stir in cornstarch. Cook on medium heat for a few minutes, until thickened.

Step 4

Remove from heat then stir in the butter, salt and almond extract.

Step 5

Pour peaches into a baked 9'' pie shell and pour the thickened sauce on top. Place a piece of plastic wrap directly on top then chill for at least one hour before serving.

Step 6

Serve with whipped cream on top, if desired.