Wonderful Peach Cobbler

 

8
cups sliced fresh peaches (4-5 pounds)
2
cups sugar
3
tablespoons all-purpose flour
1/2
teaspoon ground nutmeg
1 1/4
teaspoons almond extract
1/3
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.