8 c. sliced fresh peaches
2 c. sugar
2-4 tbsp. 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; 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 into 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 squares.

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. Yield 8 servings.