Peach-Apricot Pies

Sweet Treats!!!


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 egg

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.

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