I also have an ancient cast iron pan (inherited from my grandmother), and can't wait to try this recipe. I recently purchased a peach pie at a small town bakery, and everyone raved about the flavor. My guess is that the pie had bitter almond oil in it. I'd like to try and reproduce the recipe--any thoughts as to how much bitter almond I should use? Would you recommend also using the vanilla? Yes, use the vanilla, since it's such an all-around pleasing flavor. And add, I'd say, 2 drops to perhaps 1/8 teaspoon bitter almond oil? Stir the filling and taste as you go. Good luck - PJH

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