Apricot Peach Pie

Recipe by Irmgard
READY IN: 1hr 5mins
YIELD: 1 pie


  • 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
  • 14
    cup sugar
  • 2
    tablespoons cornstarch
  • Streusel Topping
  • 12
    cup sliced almonds
  • 14
    cup sugar
  • 14
    cup flour
  • 2
    tablespoons butter


  • 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.