(Ashley Hert)

1 - 9 inch pie crust
14 oz can Eagle brand condensed milk
8 oz sour cream
2 Tbsp. lemon juice concentrate
1 tsp almond extract
21 oz. peach pie filling
1 small bag sliced almonds, lightly toasted

Bake pastry shell. In a medium bowl, combine condensed milk, sour cream, lemon juice, and almond extract, mix well. Reserve 6 peach slices, spread remaining pie filling on bottom of prepared pie crust. Pour sour cream mixture over pie filling. Top with reserved peach slices and almonds. Bake at 350 degrees for 30 minutes or until set. Cool, then chill in refrigerator. Keep any leftovers in refrigerator.