7 C. sliced, peeled fresh peaches (about 6 to 7 large peaches)
1/4 C. Apricot All Fruit
1 Tbsp. orange juice
1/3 C. toasted, finely chopped pecans*
PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
HEAT oven to 400ºF.
COMBINE sugar, cornstarch and cinnamon in large saucepan. Stir in peaches, preserves and orange juice. Cook and stir over medium heat until mixture comes to a boil and is thickened and clear. Spoon into unbaked pie crust.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
BAKE 45 minutes or until filling in center is bubbly and crust is golden brown. Cover edge of pie with foil, if necessary, to prevent overbrowning. Sprinkle with toasted pecans.
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.