Wonderful Peach Cobbler


cups sliced fresh peaches (4-5 pounds)
cups sugar
tablespoons all-purpose flour
teaspoon ground nutmeg
1 1/4
teaspoons almond extract
cup melted butter
Pastry for double crust 8-inch pie



Combine peaches, sugar, flour, and nutmeg in large saucepan.  Let sit 20 minutes until syrup forms.  Bring peach mixture to a boil; reduce heat, and cook 10 minutes. 


Remove from heat; blend in almond extract and butter.  Roll out half of pastry to fit 8x12x2 dish.  Spoon half of peach mixture into buttered 8x12x2 dish; top with cut pastry.  Bake at 475° for 12 minutes.  Spoon remaining peaches over baked pastry.  Roll out remaining pastry and cut into 1/2-inch wide strips.  Arrange over peaches in a lattice design.  Bake at 475° for 10-15 minutes until lightly browned. 


Serves 8.