PASTRY DOUGH:

2 c. flour
3 tbsp. sugar
1 tsp. grated lemon rind
1/4 c. shortening
1/2 c. butter
2 egg yolks
1/4 tsp. salt

Mix all pastry dough ingredients with fingertips and form into ball. Divide ball in two. Line two baking pans with dough going 1-inch up the sides of the pans. Bake at 425 degrees 10-15 minutes or until golden. Use 2 (9 inch) round pans.

FILLING:

2 (14 oz.) cans peaches or apricots, drained
1/2 c. cornstarch

Prepare filling and set aside.

GLAZE:

3 c. fruit juice
1 c. sugar
1 tsp. grated lemon rind

Prepare glaze by cooking all glaze ingredients, stirring continuously for about 5 minutes. Glaze should be clear. Cool.

Arrange fruit on crust and pour glaze over filling. Set aside for 3 hours and top with sweetened whipped cream.