Peach Almond Pie

From the Kitchen of Cheryl Qualls

Heat oven to 400 degrees. heat a large pot of water to a boil over high heat; add peaches. Cook 30 seconds; transfer to a large bowl of ice water to stop cooking. Cut each peach in half; slip the skins off, remove the pits. Cut each crosswise into 1/2-inch thick slices.
Combine peaches, sugar, lemon juice, cornstarch, almond extract, cinnamon and salt in a large bowl. Set aside.
Roll out half the dough and fit into the bottom of a 9-inch pie plate. Press down lightly.
Roll out top crust big enough to cover the pie with a little overhang. Fold in half, and in half again. Set aside; cover with a towel.
Pour peach mixture into pie shell. Lay top crust in place; carefully unfold. Crimp edges of pie to seal. Cut several slashes into top crust to allow steam to vent. Bake until top is browned and filling is bubbling, about 45 minutes. Cool on wire rack.
*If you prefer; you can cut the top crust into long 1" strips and "weave" a lattice top on the pie instead of the traditional solid top crust. the color of this pie filling is so pretty I love the way it looks with a lattice crust. Also its nice to brush either top crust with milk and lightly sprinkle with sugar. If you've had trouble with the crust edges browning up too fast; cover them with a layer of aluminum foil until the last 10 minutes of baking time. Works like a charm.