PEACH COBBLER SUPREME

By gaster16

Ingredients

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

Preparation

Step 1

Combine first 4 ingredients in dutch oven, set aside until syrup forms. Bring peach mixture to a boil, reduce heat to low, and cook 10 minutes or until tender. Remove from heat, add almond extract and butter, stirring until butter melts.

Roll half of pastry to 1/8" thickness on a lightly floured surface, cut into an 8" square. Spoon half of peaches into a lightly buttered 8" square baking dish, top with pastry square.

Bake at 425 degrees fo 14 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.

Roll remaining pastry to 1/8" thickness, and cut into 1" strips, arrange in lattice design over peaches. Bake at 425 degrees for 15-18 minutes or until browned.