Apricot Peach Pie

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1 9" unbaked pie shell
• 1 cup packed dried apricot, cut into halves
• 1 (19 ounce) can sliced peaches
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon, rind of
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup sliced almonds
• 1/4 cup sugar
• 1/4 cup flour
• 2 tablespoons butter

Recipe

• 1 cover apricots with boiling water in a small saucepan and let stand 1 hour.
• 2 meanwhile, prick pastry shell all over with a fork.
• 3 line with parchment or foil and fill with pie weights or dry rice.
• 4 bake in a preheated 425 degree f oven for 8 minutes.
• 5 remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
• 6 let cool on a rack while you prepare the filling.
• 7 drain apricots well and discard liquid.
• 8 pour liquid from peaches over apricots; set aside.
• 9 add lemon juice and peel to apricots and bring to a boil.
• 10 reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
• 11 stir together sugar and cornstarch.
• 12 blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
• 13 gently stir in peaches.
• 14 cool 5 minutes, then spoon into baked pie shell.
• 15 to make streusel topping, stir together the almonds, sugar and flour.
• 16 blend in the butter with a fork until the mixture is crumbly.
• 17 sprinkle streusel topping over peach-apricot mixture.
• 18 bake in preheated 425 degree f oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.