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1
Cover apricots with boiling water in a small saucepan and let stand 1 hour.
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2
Meanwhile, prick pastry shell all over with a fork.
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3
Line with parchment or foil and fill with pie weights or dry rice.
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4
Bake in a preheated 425 degree F oven for 8 minutes.
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5
Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
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6
Let cool on a rack while you prepare the filling.
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7
Drain apricots well and discard liquid.
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8
Pour liquid from peaches over apricots; set aside.
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9
Add lemon juice and peel to apricots and bring to a boil.
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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.
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11
Stir together sugar and cornstarch.
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12
Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
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13
Gently stir in peaches.
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14
Cool 5 minutes, then spoon into baked pie shell.
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15
To make streusel topping, stir together the almonds, sugar and flour.
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16
Blend in the butter with a fork until the mixture is crumbly.
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17
Sprinkle streusel topping over peach-apricot mixture.
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18
Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.
