In a large saucepan, combine the apricots, Rodelle Vanilla Sugar, and orange juice.
Simmer over medium-low heat, stirring often until the apricots are very tender; the mixture should become thick and syrupy.
Add the fresh peaches, lemon juice and a Rodelle Vanilla Bean and continue to simmer for 3 to 5 minutes; remove from the heat
Add 1 cup of toasted almonds (saving ½ cup for topping), stir and cool the fruit mixture.
Onto a clean kitchen counter, place the puff pastry sheets; cut into two 8˝ x 12˝ rectangles (if frozen, follow the package directions for thawing)
Preheat your oven at 450 degrees Fahrenheit.
Place on a baking sheet parchment paper or a silicone mat, lay one puff pastry rectangle on the baking sheet and spoon the fruit mixture onto the center of the rectangle leaving about 1˝ of space clear from the edges.
Place the other 8˝ x 12˝ rectangle on top and press to seal the edges (you may use a fork for sealing).
When pie is sealed, with a fork make some holes in the top of the pie and lightly brush the top with the egg yolks.
Sprinkle the top of the pie with ¼ tsp of Rodelle Vanilla Sugar.
Bake the pastry for 15 minutes, rotate the baking sheet then continue to bake for 5 or 10 more minutes or until the pie is golden brown.
Remove from oven and sprinkle with ½ cup toasted almonds.
