2 cups peach juice
1 pkg. dried apricots, chopped (30z)
1/4 cup sugar
2 t. fresh lemon juice
1 cinnamon stick
1/4 t. fresh ground nutmeg
3 cups fresh peeled, chopped peaches
1/2 cup peach preserves
1 T. instant tapioca, ground
1/2 ground almonds
2 1/2 cups all-purpose flour
1 T. sugar
1 t. table salt
1 stick unsalted butter, cold, cubed
2/3 cup cold water
1 t. white vinegar
Combine peach juice, dried peaches, sugar, lemon juice, cinnamon stickk, and nutmeg in a saucepan over medium-high heat. Bring to a boil and reduce until liquid has thickened and peaches are soft, about 20 minutes.
Stir in fresh peaches, preserves and tapioca until incorporated. Simmer until mixture thickens to a jelly consistency, 3-5 minutes more, discad cinnamon stick. Transfer filling to a bowl and refrigerate until cold.
Grind almonds in a food processor until fine, then whisk together with four sugar, and salt.
Cut in butter and shortening with a pastry blender until butter is pea size. Combine water, egg, and vinegar together in a measuring cup.
Pour egg mixture into the dough, blending with a fork until it holds togher. Divide dough in half, shape into 2 disks, and wrap each in plastic before rolling and filling. Chill at least 30 minutes.
Roll a small amount of dough into a ball then roll out flat with a rolling pin. Put some filling on half of the circle and fold the other half over it. Use a fork to mash the edges down and bake at high heat until slightly brown on top.