Non-stick cooking spray
1 1/4 teaspoons salt
1 1/3 cups All-Vegetable Shortening
2/3 cup water
1 1/2 cups sugar
3 tablespoons Martha White All-Purpose Flour
7 cups sliced fresh or frozen peaches
1/2 cup water
1/2 teaspoon almond extract
2 tablespoons butter, cut into small pieces
2 tablespoons cinnamon-sugar blend
Heat oven to 400ºF. Coat a 13 x 9-inch (3-quart) glass baking dish with no-stick cooking spray.
Combine 4 cups flour and salt in a large bowl. Cut in shortening with a pastry blender or fork until the mixture resembles coarse crumbs. Add 2/3 cup water 1 tablespoon at a time, tossing and mixing lightly with a fork. Add water until the dough is just moist enough to form a ball when lightly pressed together.
Shape the dough into a smooth ball. Divide the dough into 2 pieces. Cover 1 piece with plastic wrap. Roll out the other piece on a lightly floured surface in the shape of the baking dish to about 1/8-inch thickness. Fit pastry into the bottom and up the sides of the prepared baking dish, leaving a 1-inch overhang.
Combine sugar and 3 tablespoons flour in a large bowl. Add peaches, 1/2 cup water, and almond extract; stir to blend. Spoon the filling into the unbaked pastry shell. Dot with butter.
Roll out the remaining piece of dough in the shape of the baking dish to about 1/8-inch thickness. Place over the filling; seal edges and flute as desired. Cut slits in several places in the top crust. Sprinkle with cinnamon-sugar blend.
Bake for 50 to 60 minutes or until the crust is golden brown and the filling begins to bubble. Cool on a wire rack for at least 30 minutes before serving.