3 c. sifted all-purpose flour
1 tsp. salt
1 c. shortening
about 8 Tbsp. water

Preheat oven to 400°. Combine flour and salt; cut in half of shortening until mixture resembles coarse corn meal. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle water over mixture and stir gently with a fork until mixture holds together. Press into a smooth ball. Divide dough in thirds. On lightly floured board or pastry cloth, roll out one-third of dough to 1/8-inch thickness. Cut into small pieces, about 1 x 3-inches. Place on ungreased baking sheet and bake until lightly browned, about 8 minutes. Cover remaining dough and continue with filling directions.

2 c. sugar
3 Tbsp. all-purpose flour
7 c. sliced fresh peaches
1 c. water
1/2 tsp. almond extract
1/2 c. (1 stick) butter or margarine, divided

Reduce oven temperature to 375°. Grease a 3-quart baking dish. Stir together sugar and flour. Add peaches, water and extract; blend carefully. Roll out one-third of dough to 1/8-inch thickness, shaping to fit into bottom and up sides of dish with a 1-inch overhang. Spoon half of peach mixture into pastry; dot with half the butter. Place cooked pastry strips over filling. Spoon remaining filling over cooked pastry; dot with remaining butter. Roll out remaining one-third dough into 1/8-inch thickness. Cut into 3/4-inch wide strips and arrange lattice-fashion over filling. Trim edges, seal and flute. Bake 50 to 60 minutes. Makes 8 to 10 servings.