Peach Dessert

In the words of Jeff's Mom, “Whenever the pressures of summertime harvest are just too overwhelming, we call the Westovers and discuss the need for the following...” 

Crust:
1 ¼ c. flour
¼ c. rolled oats
½ tsp. salt
½ c. shortening
3 Tbsp. ice water
        In medium bowl, combine flour, oats and salt. With pastry blender or two knives, cut shortening into dry ingredients until mixture forms pea-sized pieces. Sprinkle water over mixture and use fork to blend. With hands, form mixture into a ball. Cover with plastic wrap; put aside and let stand 15 minutes.

Peach filling:
2 pounds frozen unsweetened peach slices, thawed and drained well (can also use fresh or drained canned peaches)
1 c. sugar
3 Tbsp. cornstarch
½ c. plus 2 Tbsp. egg substitute OR 3 eggs, beaten
1/3 c. buttermilk
3 Tbsp. lemon juice
2 Tbsp. butter, melted
1 tsp. vanilla
½ tsp. almond extract
        Preheat oven to 375°. Place drained peaches in large bowl. In medium bowl, blend sugar and cornstarch. Stir in egg substitute or eggs, buttermilk, lemon juice, butter, vanilla and almond extracts. Pour over peaches, mixing gently.
        Spray 10-inch glass pie plate with nonstick cooking spray. Pour in peach mixture and distribute evenly.
        On floured board, roll crust into 10-inch round. Cut into ¾” strips. Cross strips over peach mixture in pie dish to form a lattice. Bake 30 minutes. Remove from oven and quickly brush with 1 Tbsp. milk mixed with 1 ½ Tbsp. sugar. Return to oven and bake an additional 15 minutes. Let cool for 30 minutes. Serve warm or cold.