Combine peaches, sugars, cornstarch, and spices, set aside until syrup forms. Bring peaches to a boil and cook over low heat 10 minutes or until tender. Remove from heat; add vanilla extract and butter, stirring well. Roll out half of pastry to 1/8-inch thickness on a lightly floured board; cut into a 10 x8 rectangle. Spoon half of peaches into a lightly buttered 10×8 baking dish; top with pastry. Bake at 475° for 12 minutes or until top is lightly browned. Spoon remaining peaches over baked pastry. Roll out remaining pastry and place over peaches. Return to oven for 10 to 15 minutes or until top is lightly browned. Yield: 8-10 servings.