Instructions: Place 2 cups sliced peaches in saucepan with 1/4 cup water. Simmer to start juice in fruit.

Add cornstarch and sugar mixed together. Cook about 5 minutes or until thick and clear.

Add lemon juice and cool.

Slice or quarter remaining 2 cups peaches and place in baked pie shell.

Cover at once with glaze mixture.

Cover with whipped cream and sprinkle with slivered blanched almonds.

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