Place flour, sugar, and salt in a food processor and process for 10 seconds. Add chunks of butter and process until the mixture is coarse. Add water, a few tablespoons at a time, until the dough just comes together.

Remove dough and knead lightly on a lightly floured surface. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Once dough is chilled, remove from the refrigerator and roll each disk into (2) 8×12 pieces. Set aside while peach filling is cooking. (One will be placed on the first layer of peaches. The other, cut into strips and criss-cross the pieces on the second layer of peaches.)

Combine peaches, sugar, flour, and nutmeg in a large saucepan. Let stand for 15 minutes until syrup forms. Bring the peach mixture to a boil; turn to low and cook for 8-10 minutes. Remove from the heat and add the almond extract and butter. Allow the butter to melt before pouring into a 8×12 prepared (sprayed) pan.

Preheat oven to 475 degrees F.

Spoon half the peach mixture into the bottom of an 8×12 sprayed baking dish, using a slotted spoon. Top the peaches with 1 layer of 8×12 rectangular dough. Place on a baking sheet and bake until the crust is light golden brown, for 12 minutes. Remove from the oven and top the crust with the remaining peaches, and cover with the other crust, cut into 1-inch wide strips. Return to the oven for 15 more minutes. Let cool for at least 30 minutes before cutting and serving.