Instructions: For the pastery: Combine flour and salt in a mixing bowl. Cut in shortening. Sprinkle water evenly over mixture, one tablespoon at a time, Stirring with a fork, until mixture is moistened. Shape dough into a ball, chill. For the cobbler: Combine 2 cups sugar, flour, and nutmeg in a large dutch oven. Add peaches; set aside for 15 minutes. Bring peaches to a boil.

Reduce heat, cook for 10 minutes, over low heat. Remove from heat; add almond extract and butter. Stir until butter melts. Set aside. Roll 1/3 of the pastery to a thickness of 1/8 inch. Cut into 3/4 inch wide strips. Lay strips on baking sheet and bake at 425 deg for 10 minutes. Roll half the remaining dough to 1/8 inch thickness. Fit into 8 x 12 x 2 pan. Spoon half the peach mix into shell; arrange cooked strips over filling. Spoon remaining peach mix into pan. Roll remaining pastery to 1/8 inch thickness.

Cut into 3/4 inch wide strips; arrange in lattice pattern over dish. Pinch seal edges and flute. Bake at 450 deg for 15 minutes; reduce heat 375 deg and bake another 20 minutes.

Makes 6 to 8 servings.

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