To transfer pastry, roll it over rolling pin; unroll pastry over 9x13 inch baking pan, fitting loosely onto bottom and sides. Trim 1/2 to 1 inch beyond edge; fold under and flute. DO NOT prick pastry.
In a large pot, combine the peaches and syrup/juice,, brown sugar, condensed milk, cinnamon, nutmeg, vanilla, lemon extract, salt and butter. Over medium heat, cover and bring mixture to a boil; stirring occasionally to ensure butter and seasonings are well dispersed. Cook for approximately 15 minutes.
Place enough strips of dough into the boiling peach mixture to cover and press them down into the juice. Cook those strips for approximately 7 minutes. Repeat the process (of adding dough strips) and cook until all of the dough has been used up. Cook until the dumplings look translucent and start to settle into the juice and the juice thickens.
Preheat oven to 350 degrees F.
Sprinkle Cinnamon and Sugar on top, to taste
Bake for 35 to 40 minutes or until golden brown.
For an easier version of the dumplings you can use 1 can of canned biscuits. Just fry the biscuits in 2 teaspoons vegetable oil. Brown on both sides and then turn down heat, cooking until done. Remove from pan and place on paper towel to drain. Cut into fourths and drop into peach mixture. Continue with recipe above.
You could also use canned rolled dough instead of making your own pie crust.