Peach Cobbler Supreme

1. 1

   Combine 2 cups sugar, flour, and nutmeg in a large Dutch oven; add peaches, and set aside 15 minutes. Bring peach mixture to a boil. Reduce heat; cook over low heat, stirring occasionally, 10 minutes or until peaches are tender and mixture thickens. Remove from heat; add almond extract and butter. Stir gently until butter melts. Set aside.

2. 2

   Roll one-third of pastry to 1/8- inch thickness on a lightly floured surface; cut into 3/4-inchwide strips, and place on an ungreased baking sheet. Bake at 425u00b0 for 10 to 12 minutes or until golden brown. Cool completely, and set aside.

3. 3

   Roll half of remaining pastry to 1/8-inch thickness; fit into a 12- x 8- x 2-inch baking dish.

4. 4

   Spoon half of peach mixture into pastry shell; arrange cooked pastry strips evenly over filling. Spoon remaining peach mixture over pastry strips.

5. 5

   Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inch wide strips, and arrange in a lattice fashion over filling. Trim edges; seal and flute. Sprinkle remaining sugar on lattice strips.

6. 6

   Bake at 475u00b0 for 15 minutes. Reduce temperature to 375u00b0, and bake an additional 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.