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Peach Cobbler
Serving Size : 10

8 cups fresh peaches, peeled and sliced
2 cups sugar
3 tablespoons flour
1/2 teaspoon nutmeg, ground
1 teaspoon almond extract
1/3 cup butter, melted
2 pie crust (9 inch)

Combine peaches, sugar, flour and nutmeg; set aside until syrup
forms. Bring peaches to a boil and cook over low heat 10 minutes
or until tender. Remove from heat; add almond extract and butter,
stirring well. Roll out half of pastry to 1/8" thickness on a
lightly floured board; cut into a 10" x 8" rectangle. Spoon half
of peaches into a lightly buttered 10" x 8" baking dish; top with
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" wide strips; arrange in a lattice design over
top of peaches. Return to oven for 10-15 minutes or until top is
lightly browned.

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