Southern Peach Cobbler Supreme

• 8 c. sliced fresh peaches
• 2 c. sugar
• 2 to 4 Tbsp. all-purpose flour
• 1/2 tsp. ground nutmeg
• 1 tsp. almond extract
• 1/3 c. melted butter
• pastry (for double crust, 8-inch pie)

1. Combine peaches, sugar, flour and nutmeg.
2. Set aside until syrup forms.
3. Bring peaches to a boil.
4. Reduce heat to low and cook 10 minutes or until tender.
5. Remove from heat and blend in almond extract and butter.
6. Roll out 1/2 of pastry to a thickness of 1/8-inch on a flat floured board.
7. Cut to fit a 2-quart shallow casserole.
8. Spoon half of the peaches into lightly buttered casserole and top with cut pastry.
9. Bake at 475u0b0 for 12 minutes or until golden brown.
10. Spoon remaining peaches over baked pastry. Roll out remaining pastry and cut into 1/2-inch strips.
11. Arrange in lattice over peaches.
12. Return to oven for 10 to 15 minutes or until golden brown.
13. Yields 8 to 10 servings (maybe).

peaches, sugar, flour, ground nutmeg, almond extract, butter, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284134 (may not work)