1/4 c. cornstarch
1/4 c. unsweetened apple juice
10 c. sliced fresh peaches
1 c. unsweetened apple juice
1/2 c. sugar
1/2 tsp. ground nutmeg
1/2 tsp. almond extract
1/2 c. all-purpose flour
1/8 tsp. salt
1/8 tsp. ground nutmeg
2 tbsp. butter
1 to 1 1/2 tbsp. cold water
1 tbsp. all-purpose flour
Vegetable cooking spray
Fresh mint sprig (optional)

Combine cornstarch and 1/4 cup apple juice; stir well, and set aside. Combine peaches, 1 cup apple juice, sugar, and 1/2 teaspoon nutmeg in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until peaches are tender. Stir in reserved 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 in a medium bowl; cut in butter 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 dough into a ball. Sprinkle 1 tablespoon flour evenly 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 for 20 minutes or until pastry is golden and filling is bubbly. Garnish with a fresh mint sprig, if desired. Serve warm.

Makes 6 servings.