Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1                       Pastry for 1-crust pie
1 cup plus 1 tablespoon sugar
2         tablespoons   cornstarch
3         pounds        peaches, peeled, seeded and sliced (about 6 cups) 
2         tablespoons   Lemon juice from Concentrate 
2         tablespoons   margarine or butter, melted 
1/4       teaspoon      almond extract 
1         egg yolk plus 2 tablespoons water 
2         tablespoons   sliced almonds

Preparation:

Preheat oven to 375'F. In small bowl, combine I cup sugar and cornstarch. In large bowl, toss peaches with Lemon Juice concentrate; add sugar mixture, margarine and extract. Turn into 8-inch square baking dish. Roll pastry to 9-inch square; cut slits near center. Place pastry over filling; turn under edges. Seal and flute or crimp edges. Mix egg yolk and water; brush over entire surface of pie. Sprinkle with remaining I tablespoon sugar and almonds. Bake 45 to 50 minutes or until golden brow