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Combine peaches, lemon juice and 1/4 cup sugar. Let stand one hour. Drain juice in 1 cup and add water to make 1 full cup. Add sugar, cornstarch, and salt and bring to a boil for 3 minutes or until clear. Add butter and almond extract. Combine with peaches and gently pour in cooked pie shell. Refrigerate at least 3 hours and serve with whipped cream.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 36 (38%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.2mg||3 %|
|Sodium 7004.7mg||242 %|
|Potassium 138.6mg||4 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.1g|
|Protein 0.6g||1 %|
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Calories per serving: 95
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