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

Combine first four ingredients in Dutch oven; set aside until syrup forms. Bring peaches to a boil; reduce heat to low, cook 10 minutes. Remove from heat; add almond extract and butter stirring.

Roll 1/2 of pastry to 1/8" thickness on lightly floured surface, cut into 10"x6" rectangle. Spoon 1/2 of peaches into lightly buttered 10"x6"x2" baking dish; top with crust. Bake at 425 degrees until lightly browned, spoon remaining peaches over baked pastry.

Roll remaining pastry to 1/8"thick and cut into 1/2" strips. Arrange in lattice design over peaches. Bake at 425 degrees until browned.