Almond Peach Cobbler

2 cups plus 1 tbls sugar, divided
1/4 cup all-purpose flour
1/2 tsp ground nutmeg
10 cups peeled, sliced fresh peaches

1 tsp almond extract
1/3 cup butter or margarine, melted

Combine 2 cups sugar, flour and nutmeg in a large Dutch oven. Add the peaches and set aside for 15 minutes.

Bring peach mixture to a boil. Reduce heat and cook over low heat, stirring occasionally, for 10 minutes or until peaches are tender and mixture thickens. Remove from heat and add almond extract and butter. Stir gently until butter melts. Set aside.

Roll one-third of the pastry to 1/8 inch thickness on a lightly floured surface. Cut into 3/4 inch wide strips, and place on a ungreased baking sheet.

Bake at 425°F for 10 to 12 minutes or until golden brown. Cool completely and set aside.

Roll half of remaining pastry to 1/8 inch thickness. Fit into a 12 X 8 X 2 inch baking dish. Spoon half of the peach mixture into pastry shell; arrange cooked pastry strips over filling. Spoon remaining peach mixture over pastry strips. Roll remaining pastry to 1/8 inch thickness and cut into 3/4 inch strips, and arrange in a lattice over filling. Trim edges, seal and flute. Sprinkle remaining sugar on lattice strips. Bake at 475°F for 15 minutes. Reduce temperature to 375°F and bake an additional 20 minutes.