Recipe(tried): Bonnie and Clyde's Peach Cobbler Supreme (with lattice top)

BONNIE AND CLYDE'S PEACH COBBLER SUPREME

8 cups sliced fresh peaches
2 cups sugar
2 to 4 Tbsp. all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. almond extract
1/3 cup melted butter or margarine
Pastry for double crust 8-inch pie (I use frozen pie crusts)

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 1/8-inch thickness on a lightly floured board; cut to fit a 2-quart shallow casserole. Spoon half of the peaches into lightly buttered
casserole, and top with cut pastry.

Bake at 475 degrees F 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 peaches.

Return to oven for 10-15 minutes or until lightly browned.

Makes 8-10 servings
From: Debbie.D.,.AL
Source: Southern Living Our Best Recipes - Volume III