Fresh Peach Pie “Pop Tarts”

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   ["For the dough:", "Add the flour to a large bowl along with the salt and sugar and sift together.", "Add the shortening to the dry ingredients in small pieces. With your fingers or a pastry blender, mix the ingredients together. Add the water to the dough, a little at a time, and continue to mix until it looks like a coarse meal and there are several pea-sized clumps that form.", "Continue to mix the dough until it's soft enough to form a dough ball. Split the dough into 2 equal portions and form them into 1-inch-thick disks. Wrap the disks in plastic wrap and refrigerate them for about 1 hour.", "For the filling:", "To easily peel the skins off the peaches, first cut a slit in the base of each peach. Place peaches in boiling water (enough to cover the peaches) for about 30 seconds. Remove the peaches using a slotted spoon, and place them in ice water. Allow them to sit for a few minutes.", "Remove the peaches from the water and begin to peel away the skin from where you slit them. The skin should peel right off. Dice the peaches and put them in a medium bowl.", "Add butter and apricot preserves to a microwave-safe container and heat for about 20 seconds, or until the preserves have melted. Mix to combine.", "Add the preserve mixture, along with the almonds and dash of cinnamon (if using), to the peaches. Mix well to coat. Sprinkle lemon juice over the mixture and set it aside.", "To make the ""pop tarts"":", "Preheat your oven to 375u00b0F and line 2 baking sheets with parchment paper.", "Leave one disk of dough in the refrigerator, working with them individually. Lightly flour your work surface and the top of the dough, too. Roll out the dough to form a rectangle shaped about 12x9 inches and 1/8-inch thick.", "Use the back of a butter knife to score away the edges of the dough to form straight edges (keep the scraps for later), then again to divide the dough into even-numbered squares or rectangles. You'll use 2 squares/rectangles to form one ""pop tart.""

* Per serving · 4 servings · Values may vary.