Apricot Meringue Pie

Ingredients

• 1/4 cup whole, roasted, salted almonds (about 1 1/4 ounces)
• 1 cup plus 3 tablespoons all-purpose flour, plus more as needed
• 1/4 teaspoon fine salt
• 5 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup shortening, frozen until hard and cut into small pieces
• 3 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice
• 1 pound apricots, pitted and cut into 1-inch pieces
• 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
• 6 large egg yolks (reserve the whites for the meringue in the very clean bowl of a stand mixer)
• 1 cup granulated sugar
• 1/4 cup plus 2 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 1 cup water
• 2 tablespoons unsalted butter (1/4 stick), cut into small pieces
• 6 large egg whites, at room temperature (use the whites leftover from the filling)
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar