French Peach Pie
1 - 9 inch baked pie shell
2 cups canned sliced peaches, drained
1 (4 ounce) box instant vanilla pie filling
1 cup milk
1 cup sour cream
1/4 teaspoon almond extract
2/3 cup reserved peach juice
1 tablespoon corn starch
1 teaspoon lemon juice
1. Stir together milk, sour cream, pie filling, and almond
extract for 2 minutes. Pour filling into pie shell. Chill for
10 mins. Arrange peach slices in a nice pattern over custard
in pie shell.
2. In a pot place reserved peach juice and corn starch. Bring to
a boil, and cook for 2 mins. Remove from heat, and add lemon
juice. Pour glaze over peaches. Chill until set.