Normally, I am a peach cobbler gal, but after checking out the blog and finding this beautiful peach pie - - I just had to make it. My peaches were awesome - - large and so juicy. I had some questions concerning using flour as a thickner as I didn't have the other items. The help desk assured me that flour was okay to use. I made the recipe as stated, but I did take a short cut and used the "already made" pie crusts that you just roll out and use. I cut stars out of crust for the top. My pie really looked great, but I don't know why it tasted a bit bitter. I think the almond extract threw me off. All of my family thought it was bitter too. Next time, I will try making my own crust and maybe adding a bit more vanilla and some nutmeg and cinnamon. Any suggestions as to why it was so bitter tasting???? Thanks. Fran, you may have been tasting the bleach in the ready-made piecrust. Those piecrusts are made with bleached flour, which means the flour mfr. pours powdered bleach into the flour. All of us here at King Arthur, since we only bake with our own UNbleached flour, can taste that bitterness/chemical taste in bleached flour. Don't know about you, but I'd rather not take a box of Clorox and pour it into my mouth... :) - PJH

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