2 pie crusts
2 1/2 pounds peeled and pitted peaches, sliced about 1/4 inch thick
3/4 cup granulated sugar
3 1/2 tablespoons potato starch
3 tablespoons lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
milk or cream
Preheat the oven to 425˚F. Line a 9-inch pie pan with 1 of the 9-inch pie crusts.
Combine the peaches, sugar, potato starch, lemon juice, almond extract, and salt in a medium sized bowl. Let sit for 15 minutes, stirring occasionally. Place the filling evenly in the bottom pie crust and dot with the butter pieces.
Cover with a lattice top using the 2nd pie crust, and brush lightly with the milk or cream. Place a pie crust shield over the edges of the pie and let bake in the oven for about 55 minutes.
Source: The Joy of Cooking