Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for 1 minute then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches.

Place colander over deep bowl. Cut the peaches into halves or quarters. Gently pull the sections apart and remove and discard the stones. Cut the peaches into wedges, lengthwise, between ½” and ¾“ thick and place in colander. Sprinkle peaches with lemon juice and toss very gently to coat with the juice to prevent the peaches from rapidly browning. Let the peaches drip for about 10-12 minutes to remove excess juice that would make the pie “soupy”. Reserve 2½ - 3 tbsp of the peach juice and discard any remaining juice. Transfer the peaches to a large bowl.

In separate bowl, combine the sugars, cornstarch, cinnamon, nutmeg, salt, and grated orange rind. Mix well. Add the dry ingredients to the peaches and toss very gently to coat the peaches. Add the almond flavoring to the 2½ - 3 tablespoons of reserved peach juice and sprinkle over the peaches. Stir gently to mix ingredients. Let stand for 5 minutes then stir carefully again to ensure all ingredients are incorporated and equally distributed. Be careful not to break apart the peach wedges.

Roll out pastry into a circle approximately 12” - 13” round and about 1/8“ thick. Transfer pastry to a lightly greased 9” pie plate, fitting the dough over the bottom and sides of the plate, ensuring there are no air pockets. Trim pastry flush with edge of pie plate. Roll out top crust to same thickness.

Brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy. Reserve the remainder of the egg.

Transfer the peach filling to the prepared pie plate fitted with the pastry dough. Cut the butter into chunks and distribute on top of the filling.

Add ¾ tsp water to remaining beaten egg. Brush the bottom crust edge all around the pie plate lightly with the egg-water mixture. Place top pie crust over peach filling. Trim excess pastry from the pie plate around the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of a fork to adhere the top crust to bottom crust. Cut a “X” (or 2-3 slits) about 2” long in center of top crust to allow steam to escape as the pie bakes. For additional venting, prick the pie in several places with the tines of the fork. Lightly brush egg wash over top crust of pie. If desired, sprinkle with 1½ - 2 tsp cane sugar.

Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.

Place oven rack in bottom third of oven. Preheat oven to 425°F. Place chilled pie on tinfoil-lined baking sheet to catch any drips should filling bubble out as pie bakes. Transfer chilled pie to oven. Bake for 15 minutes then reduce oven temperature to 375°F. Bake for about 45 minutes or until crust is baked and golden brown and pie shows signs that filling is bubbling. Check pie after it has been in the oven for about 30-35 minutes - if top crust is browning too quickly, loosely tent pie with tin foil.

Remove pie from the oven and transfer to wire rack to cool completely (minimum of 4 hours for the filling to set) before cutting and serving with a scoop of fine vanilla ice cream.