FILLING:

2-2 1/2 c. sugar
1/3 c. cornstarch
8 c. sliced fresh peeled peaches
1/2 tsp. almond extract
1/4 c. melted butter

Combine sugar and cornstarch; toss with peaches. Add extract and butter; set aside.

PASTRY:

2 c. flour
2 tbsp. sugar
Pinch of salt
1/2 c. vegetable shortening
4 tbsp. ice water
1/2 c. melted butter
1/4 c. sugar

Combine flour, sugar and salt in a mixing bowl. Cut shortening into flour until it is the consistency of corn meal. Gradually add ice water until dough holds its shape. Roll out on a floured board and cut into strips. Pour peach filling into buttered 13 x 9 x 2 inch baking pan. Criss-cross dough strips over filling. Brush pastry with remaining melted butter; sprinkle with sugar. Bake in 400 degree oven 30 minutes or until crust is browned.