Peach Pie

Sprinkle peaches with sugar and lemon juice. Let sit for one hour. Drain for 5-10 minutes, reserving liquid. Measure liquid to 1 cup, making up the difference with water. Place peach juice in a small saucepan with cornstarch. Cook over moderate heat, stirring with a whisk until the mixture comes to a boil. Remove from heat and add the butter and almond extract. Cool slightly. Pour over peaches and stir gently to coat peaches. Pour mixture into crust. Serve with whipped cream.