8 c. sliced fresh peaches
2 c. sugar
4 tbsp. flour
1/3 c. butter
pastry for 2 crust pie
1/2 tsp. almond extract (optional)

Combine peaches, sugar, and fruit; set aside until syrup forms. Meanwhile, make crust. Bring peaches to a boil and cook over low heat until tender, 5-10 minutes. Remove from heat, add butter and extract and stir well.

Or use 2 (29 ounce) cans sliced peaches. drain 1 can only. Add only 1/4 to 1/2 cup sugar and all of flour. Bring to a boil, cook only until liquid thickens. Add butter and proceed as usual.

Roll out half of pastry 1/8 inch thick in 9 x 9 or 10 x 8 inch rectangle. Spoon half of peaches into buttered 9 x 9 or 10 x 8 inch dish. Top with pastry. Bake at 475 degrees or until pastry is golden brown. Spoon remaining peaches over baked pastry. Roll out remaining pastry (do this while first layer bakes), cut into 1/2 inch strips. Arrange in lattice design over peaches. Return to oven for 10-15 minutes or until lightly browned.