| 1 | Early in day: start heating oven to 450?f. |
| 2 | Prick pie shell well; bake about 8 min., or until partly baked; remove to wire rack to cool a bit. |
| 3 | Reduce oven temperature to 425?f. |
| 4 | Drain peaches well, reserving 1 ?cups syrup. |
| 5 | In saucepan, stir reserved syrup into cornstarch until smooth. |
| 6 | Cook, stirring, until clear and thickened. |
| 7 | Add peach slices, lemon rind and juice, almond extract, and food color. |
| 8 | Pour into partly baked pie shell. |
| 9 | On top, with 2 forks or spoons, arrange peach slices to form pin wheel. |
| 10 | To make crumbs, combine sugar, butter, and corn flakes until well mixed and crumbly; arrange around outer edge of pie, placing a few on center top. |
| 11 | Bake about 20 min., or until crumbs are tinged with brown. |
| 12 | Cool on wire rack |
