Peach Cobbler Supreme

Ingredients:

8 cups sliced fresh peaches, with peelings reserved

2 cups granulated sugar

3 tablespoons all-purpose flour

1/2 teaspoon nutmeg

1 teaspoon almond extract

1/3 cup margarine, melted

pastry for double-crust 9" pie

Directions:

In a medium cooking pot, combine peaches, sugar, flour and nutmeg. Set aside until a syrup forms.

In a separate pan, boil the peach peels in 1/2 cup water, until it makes a light syrup.

Preheat oven to 475 degrees. Add 1/2 cup of peach liquid to the peach mixture. Bring peaches to a boil and then lower the heat. Cook for about 10 minutes, being careful not to scorch. Remove from heat; add almond extract and margarine, stirring well.

Put half the peach mixture into a 8" x 8" baking dish. Cover the peach mixture with one pie shell, trimming the excess dough from the baking dish.

Bake at 475 degrees for 12 minutes or until golden brown. Spoon the remaining peach mixture over the baked pastry. Roll out the remaining pie crust and cut into 1/2" strips. Arrange in lattice design over the peaches.

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