Combine cornstarch and 1/4 cup apple juice; stir well, and set aside. Combine peaches and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until peaches are tender. Stir in cornstarch mixture. cook, stirring constantly, until thickened and bubbly. Remover from heat, and stir in almond extract. Let cool. Combine 1/2 up flour, salt and 1/8 teaspoon nutmeg; cutting margarine with a pastry blender until mixture resembles coarse meal. sprinkle cold water, 1 tablespoon at a time, over surface; stir with a fork just until dry ingredients are moistened. Shape into a ball. Sprinkle 1 tablespoon flour over work surface. Roll dough to and 8-inch square on floured surface; cut into 1/2 inch strips. Spoon peach mixture into an 8-inch square baking dish coated with cooking spray. arrange pastry strips lattice-style over peach mixture. Seal pastry to edge of dish. Bake at 425 degrees for 20 minutes or until pastry is golden and filling is bubbly. Garnish with a fresh into sprig, if desired. Serve warm. Yield; 6 servings Per serving:cal. 307 Fat 4.5g Carb. 67.3g protein 3.2g Cholesterol 0g Sodium 96mg Note* I use cinnamon and omit the almond extract and the salt Posted to EAT-LF Digest by Beverly Manning on May 19, 1999,