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Preheat oven to 450 degrees F. Lightly spray an 11- x 7-x 2-inch baking dish with vegetable cooking spray.
Unroll one piecrust round; cut to an 11- x 7- inch rectangle. Place in prepared baking dish. Bake for 10 to 12 minutes or until lightly browned. Set aside.
Combine peaches, SPLENDA® Granulated Sweetener, flour, pineapple juice, butter, and almond extract in a large Dutch oven; bring mixture to a boil. Reduce heat and simmer 10 minutes or until peaches are tender. Cool slightly. Spoon mixture over baked crust.
Unroll remaining piecrust round; cut into 1-inch strips. Arrange in a lattice design over peach filling. Bake 15 additional minutes or until crust is lightly browned. Serve warm.