Apricot Peach Pie

Apricot Peach Pie

1 unbaked 9” pie shell
1 cup packed dried apricots, cut in halves
19 oz. sliced peaches canned*
1 tbsp lemon juice
¼ cup sugar
2 tbsp. cornstarch

Streusel topping:
1/2c. sliced almonds
¼ cup sugar
1/4cup flour
2 tbsp. butter

Cover apricots with boiling water in small saucepan and let stand one hour. Meanwhile prick pasty shell all over with a fork. Line with parchment or foil, fill with weights or dry rice. Bake in pre heated oven 425F. oven for 8 minutes. Remove liner and weights, bake 7 minutes longer or until bottom is dry and firm. Let cool on rack while you prepare filling. Drain apricots, well and discard liquid. Pour liquid from peaches over apricots* and set peaches aside. Add lemon juice and rind to apricots. Bring to a boil. Reduce heat to medium-low, cover and simmer until apricots are very tender and liquid is reduced by about a third. About 20 minutes. Stir together gently over medium heat until liquid is thickened and translucent. Gently stir in peaches. Cool 5 minutes then spoon into prebaked pie shell. Sprinkle with Streusel Topping. Bake in preheated oven 425F oven for 15 -20 min. or until filling is bubbly and topping is golden brown.

Streusel topping:

Stir together almonds, sugar and flour. Blend in butter with a fork until mixture is crumbly.

Serves 6-8

*The recipe called for canned peaches, I do use fresh if I have them. I then use apple juice to steam the peaches.