My daughter Anne goes to the Union County Farmer's Market every Saturday morning. Today she brought back some beautiful fresh peaches. Naturally, I had to make a peach pie. This is a pie that can only be made when peaches are in season. Canned ones won't do. I make it with a baked pie shell. It could be done with a vanilla wafer crust, or to go all out, an uncooked pastry lined pie plate with a lattice top crust. In that case, arrange a lattice crust pattern over the cooked and cooled filling. Cover pie edges loosely with foil. Bake at 400 F. for 40 minutes or until golden brown. Cool on wire rack. The pie is great either way.

5 cups sliced peeled fresh peaches, about 6 medium
2 teaspoons lemon juice
1/2 teaspoon Tang orange drink powder
1/2 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter or margarine
1 baked 9 inch pie shell
8 ounce carton Cool Whip

In large saucepan, combine peaches, lemon juice, Tang and almond extract. Combine sugar, nutmeg and salt. Add to sliced peaches. Stir gently to combine. Let stand 15 minutes to draw out the juices. Cook over medium heat until thickened, stirring gently. Dot with butter and set aside to cool. Pour into prepared crust and chill until serving time. Cover with Cool Whip. 8 servings.