2 to 3 c. sugar, divided (amount depending on sweetness of peaches)
1/4 c. cornstarch
8 c. sliced fresh peaches
1/2 tsp. almond extract
Nutmeg
1 stick plus 2 tbsp. butter, melted, divided

Preheat oven to 400 degrees. In large mixing bowl, combine 2 to 2 1/2 cups sugar and cornstarch. Add peaches and toss. Add extract and 1/4 cup butter and toss to coat. Pour peach mixture into crust lined 13x9x2 pan.

Crisscross strips of pastry over filling, brush with remaining 1/3 cup butter and sprinkle with remaining 1/2 cup sugar and nutmeg. Bake 30 minutes or until crust is browned.

COBBLER CRUST:

1 c. Crisco
2 1/2 c. flour
Salt
1 tbsp. sugar
1 egg
2 tbsp. vinegar
Approx. 1/2 c. ice water

Combine flour, sugar, salt. Cut in Crisco. Gradually add ice water until dough holds shape. Roll out on lightly floured board.