Pastry for 2 crust pie
3/4 c. sugar
2 tbsp. flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of salt
2 (20 oz.) cans peach slices, undrained
1 tsp. almond extract
2 tbsp. butter, melted

Roll out 2/3 of dough on lightly floured surface to fit 10 x 6 inch baking dish. Line baking dish with pastry. Combine sugar, flour, cinnamon, nutmeg and salt. Mix - sugar mixture, peaches and almond extract. Spoon - peach mixture into pastry-lined baking dish; dot with butter. Roll out remaining dough, cut into 1/2 inch strips. Place strips across fruit to form lattice top. Press edges to seal. Flute edges. Bake at 400 degrees for 35 to 40 minutes or until brown. Yield: 6 to 8 servings.