|Unbaked double crust||1|
|Sliced peaches in their own juice||2 Pound|
|Granulated fructose||2 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
Drain juice from peaches into a saucepan by pushing down lightly on peaches in can.
Transfer peaches from can to strainer, allowing any excess juice to run off.
Add fructose, cornstarch, nutmeg, salt, and almond extract to juice in saucepan.
Cook and stir over medium heat until clear and thickened.
Arrange peaches in the bottom of a 9 inch (23 cm) pastry-lined pie pan.
Pour juice mixture over peaches.
Adjust top crust, and pinch or flute edges; then cut in vents to allow steam to escape.
Bake at 400°F (200°C) for 40 to 45 minutes.