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

Combine first 4 ingredients in a pot; 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; add flavoring and butter.

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

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 15-18 minutes or until browned.