Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Unbaked 9" pie shell 1/2 Teasp. almond extract
2 No. 2 1/2 cans cling-peach Few drops yellow food color
-slices -(optional)
2 Tablesp. cornstarch 1/4 c Granulated sugar
1 Tablesp. grated lemon rind 1/4 c Soft butter or margarine
2 Tablesp. lemon juice 1 c Crushed corn flakes

Early in day: Start heating oven to 450ø F. Prick pie shell well; bake
about 8 min., or until partly baked; remove to wire rack to cool a bit.
Reduce oven temperature to 425ø F.

Drain peaches well, reserving 1 1/4 cups syrup. In saucepan, stir reserved
syrup into cornstarch until smooth. Cook, stirring, until clear and
thickened. Add peach slices, lemon rind and juice, almond extract, and food
color. Pour into partly baked pie shell. On top, with 2 forks or spoons,
arrange peach slices to form pin wheel.

To make crumbs, combine sugar, butter, and corn flakes until well mixed and
crumbly; arrange around outer edge of pie, placing a few on center top.
Bake about 20 min., or until crumbs are tinged with brown. Cool on wire
rack.

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