On a lightly floured surface, unroll one piecrust. Lightly brush with egg wash. Unroll second piecrust, and place on top. Roll into a 12-inch circle. Transfer to a 9-inch pie pan, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 20 minutes.
Place pie pan on a rimmed baking sheet. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
Bake for 15 minutes. Remove from oven; carefully remove paper and weights. Reduce oven temperature to 350°.
Strain Spiced Peach Pie Filling, reserving liquid. In a medium saucepan, bring reserved liquid and orange juice to a simmer over medium-low heat. Remove from heat; slowly whisk in tapioca flour. Stir in peach slices. Pour filling into prepared crust. Brush edges of crust with egg wash.
Bake until edges are golden brown and filling is bubbly, 30 to 35 minutes, loosely covering with foil after 15 minutes of baking. Let cool on a wire rack for 1 hour.
In a small heavy-bottomed saucepan, stir together sugar and ⅓ cup water just until combined. Cook over medium-high heat, without stirring, until mixture registers 240° on a candy thermometer, 5 to 6 minutes. Remove from heat.
In a large bowl, beat egg whites and cream of tartar with a mixer at high speed until soft peaks form. With mixer on medium-low speed, add hot sugar syrup in a slow, steady stream. Increase mixer speed to high; beat until stiff peaks form and mixture is thick, glossy, and cool. Add almond extract, stirring just until combined. Immediately top pie with meringue. Using a handheld kitchen torch, carefully brown meringue. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/peach-meringue-pie/