Apricot Peach Pie - cooking recipe

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
Streusel Topping
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup flour
2 tablespoons butter

Preparation

Cover apricots with boiling water in a small saucepan and let stand 1 hour.
Meanwhile, prick pastry shell all over with a fork.
Line with parchment or foil and fill with pie weights or dry rice.
Bake in a preheated 425 degree F oven for 8 minutes.
Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
Let cool on a rack while you prepare the filling.
Drain apricots well and discard liquid.
Pour liquid from peaches over apricots; set aside.
Add lemon juice and peel to apricots and bring to a boil.
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.
Stir together sugar and cornstarch.
Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
Gently stir in peaches.
Cool 5 minutes, then spoon into baked pie shell.
To make streusel topping, stir together the almonds, sugar and flour.
Blend in the butter with a fork until the mixture is crumbly.
Sprinkle streusel topping over peach-apricot mixture.
Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.