1Sprinkle peaches with the lemon juice and sugar; let stand 1 hour. Drain but reserve the juice. There should be 1 cup of syrup. Add water to make 1 cup if need be. Add corn starch to syrup and blend. Cook over low heat until thick, stirring constantly.
Remove from heat; add butter, salt and almond extract and blend ; add peaches and mix gently.
Pour into the baked pie shell and chill.
NOTE:can pipe with whipped cream if desired