About 8 c. sliced fresh peaches
1/3 c. all-purpose flour
2 c. sugar
1 tsp. ground cinnamon
1 c. water
1/2 c. butter, melted
1 tsp. almond extract
Pastry

Dredge peaches in flour; add next 5 ingredients and mix well. Set aside. I use Betty Crocker pastry sticks for crust. Roll 3/4 of pastry to 1/8 inch thickness on a lightly floured surface; fit into a 13 x 9 x 2 inch baking dish. Spoon in peach mixture. Roll remaining pastry out to 1/4 inch thickness on a lightly floured surface; cut into 1/2 inch strips. Arrange in lattice fashion over peaches. Bake at 350 degrees for 1 hour. Note: For thicker crusts use 3 pie sticks.