Peach Cobbler Supreme

About 8 cups sliced fresh peaches
2 cups granulated sugar
2-4 tablespoons flour
1/2 teaspoon ground nutmeg
1 teaspoon almond extract
1/3 cup butter
Any pastry for a double-crust pie

Combine first 4 ingredients in a Dutch oven; set aside until syrup forms.

Bring peach mixture to a boil, reduce heat to low, and cook for 10 minutes or until tender. Remove from heat; add almond extract and butter, stirring until butter melts.

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

Bake at 425 degrees F for 14 minutes or until lightly browned. Spoon remaining peaches over baked pastry square. Roll out remaining pastry, and cut into 1-inch strips to arrange in lattice design over peaches. Continue to bake for 15-18 minutes or until browned.