1 Single Piecrust
6 cups sliced fresh peaches
1 TB tapioca
1/4 cup molasses
1/2 teaspoon almond extract
Preheat oven to 400 degrees F. Prepare piecrust for 9-inch pie plate; DO NOT BAKE. Arrange peach slices in crust. In a small bowl, mix remaining ingredients; pour over peaches. Bake for 15 minutes at 400F.; reduce heat to 350F and bake 30 minutes longer. Cool on a wire rack.
Servings: 8 (filling plus crust) 187 calories. 5.27 g fat.