8 c. sliced fresh peaches
2 c. sugar
2 - 4 tbsp. all purpose flour
1/2 tsp. ground nutmeg
1 tsp. almond or vanilla extract
1/3 c. butter
Pastry for double - crust pie

Combine first 4 ingredients in a dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat and add almond extract and butter, stirring until butter melts.

Roll half of pastry to 1/8 inch thickness on a lightly floured surface, cut into an 8 inch square. Spoon half of peaches onto a lightly buttered 8 inch square baking dish; top with pastry square. Bake at 425 degrees for 14 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.

Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in lattice design over peaches. Bake at 425 degrees for 15 to 18 minutes until browned. Yields 8 servings.