8 c. fresh peaches, sliced
1 tsp. cinnamon
1/2 c. butter, melted
1/3 c. flour
2 c. sugar
1 c. water
1 tsp. almond extract

Dredge peaches in flour. Add next 5 ingredients and mix well. Roll 3/4 of pastry to 1/8 inch thickness on a lightly floured surface. Fit into a 9 x 13 inch baking dish. Spoon in peach mixture. Roll remaining pastry out to 1/4 inch thickness on a lightly floured surface. Cut into 1/2 inch strips. Arrange in lattice fashion over peaches. Bake at 350 degrees for 1 hour.

PASTRY FOR PEACH COBBLER:

3 c. flour
3/4 tsp. baking powder
6-8 tbsp. ice water
1 1/2 tsp. salt
3/4 c. shortening

Combine dry ingredients. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle with ice water evenly over surface. Stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Yields pastry for 1 cobbler.