Butterscotch Peach Pie

Pastry for 2-crust pie
3½ cups home-canned peaches, drained, or 1 1-lb, 13-oz. can peaches, drained
1/2 cup brown sugar, packed
2 tbsp. flour
1/8 tsp. salt
1/2 cup syrup from canned peaches
1/4 cup butter or margarine
2 tsp. lemon juice
1/4 to 1/2 tsp. almond extract
1 tsp. granulated sugar
Place peaches in pastry-lined 9-inch pie pan. Combine sugar, flour, salt and peach syrup; add butter. Cook until thick, stirring. Remove from heat; add lemon juice and almond extract. Pour over peaches. Adjust top crust; flute edges and cut vents. Sprinkle with granulated sugar. Bake at 425°F for 35 minutes. Cool and serve.

I used three small cans of peaches. Even though I drained them well, the pie turned out quite runny. Maybe I should have cooked the syrup longer, but I was afraid of ending up with caramel candy. And maybe I was just too anxious to try it and cut it before it was completely cool. Tastes great, though!