In a bowl combine the sour cream, white sugar, flour and almond extract. Stir to mix. Place half of the peaches in the pie shell, then half of the cream mixture. Arrange the remaining peaches and top with the remaining cream mixture. Bake at 425-degrees for 20 minutes. Reduce the heat to
350-degrees. Continue to bake for an additional 35 minutes. Sprinkle with the brown sugar and place under broiler.