Peach Pie

I was asked by my church group to teach a cooking class. I am more than willing but at the same time I really don't want to. I don't think I'm that great. I just do what I do so it is hard to feel like I'm good enough to teach something. Anyway, I decided to narrow it down and teach how to make pie and most importantly pie crust. I wanted some practice so last week I decided to make a kind of pie I've never made before. Since I live in the south peach pie was more than appropriate. I found this recipe on The Sister's Cafe. The almond extract peaked my interest.
Ingredients

1 baked pie shell
2 fresh peaches, sliced
1 cup sugar
4 TB cornstarch
1/2 cup water
2-3 fresh peaches, mashed
1/4 tsp almond flavoring
3 Tbsp butter

Place sliced peaches inside cooked pie crust. Cook sugar, cornstarch, water and mashed peaches until boiling. Add almond flavoring and butter. Pour over sliced peaches in pie crust and top with whipped cream. ENJOY


Okay, that was the recipe I used as a guide. I think it needs a little revamping though. Here are my changes:

* Make sure you peel the peaches!! The skins didn't taste very good.
* This needs to chill before eating. Preferably over night.
* I would change the ratio of mashed vs. sliced peaches. My husband said, "it's like eating peach jam". I think next time I would only mash maybe 2 peaches and slice the rest. Or at least chop them in chunks.
* It only got better with time. Defiantly a make ahead pie to serve the next day or even later.
* The almond extract was so so so so good in this. It really added a nice flavor. We had no problem eating this pie right up. And I think it tastes best in the morning for breakfast!