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.
Preheat oven to 375 degrees. Prick your pie crust all over the bottom with a fork. Set aside.
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.
Remove fruit from the stove and let cool slightly while you prepare the streusel topping.
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.
Place pie crust on a baking sheet then pour fruit into prepared pie crust. Top generously with streusel.
Place pie in the oven and bake for 35-40 minutes until both streusel and crust is golden brown.
Let cool for 45 minutes then serve with vanilla ice cream.
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