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. Remove from heat, and stir in almond extract. Let cool. Combine 1/2 cup flour, salt, and 1/8 teaspoon nutmeg; cut in 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 an 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 F. for 20 minutes or until pastry is golden and filling is bubbly. Garnish with a fresh mint sprig, if desired. Serve warm. Yield: 6 servings (13% calories from fat). PER SERVING: calories 307; fat 4.5g; carb 67.3g; protein 3.2g; cholesterol 0mg; sodium 96mg. Source: Healthy Choice "CHOICES FOR LIVING HAPPIER AND HEALTHIER," Winter 1996. Typed in MM format and shared by Iris Grayson.