Instructions: 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

Note* I use cinnamon and omit the almond extract and the salt

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.