1 Unbaked 9″ pie shell 1/2 Teasp. almond extract
2 No. 2 1/2 cans cling-peach Few drops yellow food color
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 450 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 425 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.