Old Fashion Peach Cobbler

• 10 cups peaches, sliced
• 2 cups sugar 
• 1 tsp cinnamon 
• 1/8 tsp nutmeg 
• ¼ cup flour 
• 1 tsp almond or vanilla extract 
• ½ cup butter, melted 
• Pastry for double crust pie 

1. Preheat oven to 375 degrees F. 
2. Butter a 9x13 baking dish.
3. Mix together peaches, sugar, cinnamon, nutmeg and flour in a large heavy pot; set aside until sugar is dissolved and syrup forms. 
4. Over medium heat, bring the peaches mixture to a boil, then reduce heat to low and cook until tender, about 5 to 10 minutes. 
5. Remove from heat and stir in butter and extract. 
6. Set aside and keep warm. 
7. Put half of the peaches into prepared baking dish.
8. Roll out half the pasty and cut to 9x13 and place over peaches in baking dish. 
9. Bake until pastry is lightly browned. 
10. Remove from oven and spoon remaining peach mixture over the baked pastry. 
11. Roll out the remaining pasty and cut into strips about an inch wide. 
12. Arrange strips in a loose lattice weave over the peach mixture. 
13. Sprinkle lightly with sugar. 
14. Bake until lightly browned and peaches bubble up through the lattice.

Variation: You may also lay your top crust over to cover completely and cut ventilation across the top instead of cutting in strips for lattice.