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Apricot Peach Pie

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“This is a delicious pie and quite easy to prepare, even for a novice baker. It's great in the winter when fresh fruit isn't always available.”
READY IN:
1hr 5mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

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

Directions

  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.

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