I have a problem.
I love the idea of eating fresh apricots, but not so much the reality. The reality is that they are never as juicy as I make them out to be in my head, and not as sweet either. Now I really love dried apricots, though! I could eat those all day. When I was training to become a yoga instructor earlier this year, I practically lived off dried apricots and almonds for snacks during our long days of training.
But back to fresh apricots. They’re everywhere right now! And I so wanted to learn to enjoy them, so what did I do? I made a pie! Lesson number one: if you think you don’t like something, just add sugar.
Seriously though, I used a combination of fresh apricots, dried apricots and dried bing cherries in this crumble-like pie. It’s pretty old fashioned! Something my grandma would make for sure. But absolutely delicious when topped with mile-high pecan oat streusel and a big scoop of creamy vanilla ice cream. I’m a fan.
Use your favorite packaged (or homemade!) pie crust recipe for this. You will only need one crust instead of a double. The topping for the pie is entirely made out of crunchy streusel—my favorite!
It’s meant to be “rustic”, so to say, so don’t expect it to look like a picture perfect apple pie. Rather, serve it in bowls topped with ice cream and maybe even some whipped cream to boot.
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.
- 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)
- 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.
Yield: 9-inch pie
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.