Amish Peach Slab Pie

Peach Filling:                                                         

6 cups peaches (about 9-10), peeled,
 pitted and cut into thin slices.

1 cup sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1/8 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground fresh nutmeg

1/4 teaspoon almond extract

 1 Recipe of Never Fail Pie Crust (See Earlier Post)

Roll out half the dough on floured work surface....slightly larger than pan.
Spray pan with cooking spray. Line with parchment paper, leaving a 1-inch overhang on the long sides. Transfer dough to prepared pan. Trim edges of dough.

For filling, combine sugar, cornstarch, spices and salt. Add sliced peaches and lemon juice and stir. Pour peach filling into prepared baking sheet. Dot with a little butter for richness.
Roll out remaining dough. Place on top of filling. Trim edges of dough to hang over sides slightly.

Optional idea is to cut pretty designs on pastry top. Fold edges under and pinch to seal.
Dust top of pastry with sugar and a little cinnamon.

Bake at 375°F for about 45-50 minutes...or until golden and filling is bubbling.

Allow to cool completely on wire rack (several hours). Then pull up parchment paper to remove.