Dried Stone Fruit Pie with Pecan Oat Streusel Recipe | PBS Food

Dried Stone Fruit Pie with Pecan Oat Streusel

Make this dried stone fruite pie recipe with a combination of fresh apricots, dried apricots, and dried bing cherries in this crumble-like pie from n a Jenna Weber who shares why she loves this recipe in a full post on the Fresh Tastes blog.


Yield: 9-inch pie


  • 1 cup chopped dried apricots (6 oz)
  • 1 cup chopped fresh apricots (5 oz)
  • 1/2 cup dried cherries
  • ¼ cup sugar
  • zest of 1 lemon
  • 2 tsp fresh lemon juice
  • 1 ¼ cup water
  • ¼ tsp salt
  • 1.5 tbsp cornstarch mixed with ¼ cup cold water
  • For streusel topping
  • 1 cup old fashioned oats
  • ½ cup roasted, salted pecan halves
  • 1 cup brown sugar
  • 4 tbsp cold butter, cut into small chunks
  • Additional Ingredients
  • Vanilla ice cream for serving
  • 1 prepared pie shell (unbaked)


  1. Preheat oven to 375 degrees. Prick your pie crust all over the bottom with a fork. Set aside.
  2. Combine the dried apricots and dried cherries in a medium sized saucepot with 1 ¼ cup water. Bring to a simmer and cook for 15 minutes. Then, add the fresh apricot, sugar, lemon zest, lemon juice and salt. Bring the mixture back up to a simmer and slowly drizzle in the cornstarch and cold water mixture. Continue to simmer until very, very thick---about 10 minutes.
  3. Remove fruit from the stove and let cool slightly while you prepare the streusel topping.
  4. Roughly chop the pecan halves. Place in a large bowl with the oats and brown sugar. Work in the butter using your fingertips until mixture is only slightly clumpy.
  5. Place pie crust on a baking sheet then pour fruit into prepared pie crust. Top generously with streusel.
  6. Place pie in the oven and bake for 35-40 minutes until both streusel and crust is golden brown.
  7. Let cool for 45 minutes then serve with vanilla ice cream.
Presented by: