Combine first 7 ingredients and mix well.
Allow to sit until enough syrup has formed allowing the mix to be brought to the boil.
Reduce heat immediately and gently simmer for 10-15 minutes until peaches are tender.
The time may be increased if peaches are extra firm,
in order to cook them to the tender state.
When peaches are tender, remove from heat,
and add the almond extract, peach brandh and butter,
stirring to mix well.

Pie Pastry:

Roll out half of the pie pastry and cut to fit a baking dish
or pan 8 X 10" (slightly larger will work ).
Butter the pan or dish generously and spoon half the hot peach mixture into pan.
Cover the peaches with the prepared pie crust.
Place into a preheated oven 475* for about 12 minutes
Spoon the remaining peaches over the crust and top again with the remaining crust
which has been rolled out and cut into strips to make a lattice work top.
Place back into the oven, and bake for another 12-15 minutes until it is the desired golden brown that you like.