PASTRY:

3 c. sifted Martha White All-Purpose Flour
1 tsp. salt
1 c. shortening
About 8 tbsp. water

Preheat oven to 400 degrees. Combine flour and salt; cut in half of shortening until mixture resembles coarse cornmeal. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle water over mixture and stir gently with a fork until mixture holds together. Press into a smooth ball. Divide dough into thirds.

On lightly floured board or pastry cloth, roll out one-third of dough to 1/8 inch thickness; cut into small pieces, about 1x3 inch. Place on ungreased baking sheet and bake until slightly browned, about 8 minutes. Cover remaining dough and continue with filling directions.

FILLING:

2 c. sugar
3 tbsp. Martha White All-Purpose Flour
7 c. sliced fresh peaches
1 c. water
1/2 tsp. almond extract
1/2 c. (1 stick) butter, divided

Reduce oven temperature to 375 degrees. Grease a 3 quart baking dish. Stir together sugar and flour. Add peaches, water and extract; blend carefully.

Roll out 1/3 of dough to 1/8 inch thickness, shaping to fit into bottom and up sides of dish with a 1 inch overhang. Spoon half of peach mixture into pastry; dot with half the butter. Place cooked pastry strips over filling. Spoon remaining filling over cooked pastry; dot with remaining butter.

Roll out remaining 1/3 dough to 1/8 inch thickness; cut into 3/4 inch wide strips and arrange lattice-fashion over filling. Trim edges, seal and flute. Bake 50 to 60 minutes. Makes 8 to 10 servings.