Peach Cobbler Supreme

About 8 cups sliced fresh peaches 2 cups sugar 2 to 4 tablespoons all-purpose flour 1/2  teaspoon ground nutmeg  1 teaspoon almond extract 1/3  cup melted butter or margarine Pastry for double-crust 8-inch pie

Combine peaches, sugar, flour, and nutmeg; set aside until syrup forms. Bring peaches to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat, and blend in almond extract and butter.

Roll out half of pastry to l/8 -inch thickness on a lightly floured board; cut to fit a 2-quart shallow casserole. Spoon half of peaches into lightly buttered casserole, and top with cut pastry. Bake at 475 degrees for 12 minutes or until golden brown. Spoon remaining peaches over baked pastry.

Roll out remaining pastry, and cut into 1/2-inch strips; arrange in lattice design over the peaches. Return to oven for 10 to 15 minutes or until lightly browned. Yield: 8 to 10 servings.