1 tbsp. cornstarch or arrowroot or cream of tartar
2 tbsp. unsweetened apple juice
4 c. sliced, peeled fresh peaches
1/2 c. unsweetened apple juice
1/4 tsp. ground nutmeg
1/2 tsp. almond extract
1/2 c. all-purpose flour (alternative)
1/8 tsp. salt
1/8 tsp. ground nutmeg
2 tbsp. vegetable shortening
1 to 1 1/2 tbsp. cold water
Vegetable cooking spray

Combine cornstarch and 2 tablespoons apple juice, mixing well. Combine peaches, 1/2 cup apple juice, and 1/4 teaspoon nutmeg in a saucepan. Bring to a boil. Cover; reduce heat, and simmer 10 minutes. Stir in cornstarch mixture; cook, stirring constantly, until clear and thickened. Remove from heat, and stir in almond extract. Cool.

Combine flour, salt and 1/8 teaspoon nutmeg; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle water over surface; stir until dry ingredients are moistened. Shape into a ball. Roll pastry to 1/8 inch thickness on a floured surface; cut into 8 x 1/2 inch strips.

Spoon cooled peach mixture into an 8 inch square baking dish coated with cooking spray. Arrange pastry strips over peaches. Bake at 425 degrees for 20 minutes or until lightly browned. Yield: 6 servings (134 calories per serving).

Ro 1.9/fat 3.8/Carb 23.9/Fib 3.0/Chol 0/Sod 51/Pot 271.