Peach Cobbler Supreme

Ingredients

• About 8 cups sliced fresh peaches
• 2 cups granulated sugar
• 2-4 tablespoons flour
• 1/2 teaspoon ground nutmeg
• 1 teaspoon almond extract
• 1/3 cup butter
• Any pastry for a double-crust pie
  

Instructions

1. Combine first 4 ingredients in a Dutch oven; set aside until syrup forms.
2. Bring peach mixture to a boil, reduce heat to low, and cook for 10 minutes or until tender.
3. Remove from heat; add almond extract and butter, stirring until butter melts.
4. Roll half of pastry to 1/8-inch thickness on lightly floured surface, and cut into an 8-inch square.
5. Spoon half of peaches into a lightly buttered 8-inch square baking dish; top with pastry square.
6. Bake at 425 degrees F for 14 minutes or until lightly browned.
7. Spoon remaining peaches over baked pastry square.
8. Roll out remaining pastry, and cut into 1-inch strips to arrange in lattice design over peaches.
9. Continue to bake for 15-18 minutes or until browned.