Apricot Cranberry Crumb Pie

Susan Bickta

By
@souxie

Fall is coming soon and this is one of my favorite pies to make in the Fall. Tart dried apricots and dried cranberries are a perfect pair in this fruity pie.


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Comments:

Serves:

8-10

Prep:

10 Min

Cook:

1 Hr 25 Min

Method:

Bake

Ingredients

1
8" pie shell, baked
16 oz
dried apricots, roughly chopped
3/4 c
sugar
2 1/2 c
water + 3 tablespoons
2 Tbsp
cornstarch
1/3 c
dried cranberries
1/4-1/2 tsp
almond extract
1 c
flour
1/3 c
brown sugar, packed
1/3 c
margarine, cold
cinnamon, for garnish

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
Meanwhile, in a medium saucepan, over medium high heat, combine the apricots, sugar and 2 1/2 cups of water. Bring to a simmer and cook for 35-40 minutes, stirring frequently, until apricots are tender (yet chewy) and are just starting to fall apart. Combine the cornstarch and remaining 3 tablespoons of water and stir into apricot mixture. Continue to cook for an additional 5 minutes or until thickened. At this point, add more water, if needed, to reach desired consistency. Remove from heat and stir in cranberries and extract. Cool.
2
Meanwhile, in a medium bowl, mix the flour, sugar and margarine with a pastry blender until pea-size crumbs form. Set aside.
3
When filling is cooled, transfer to pie shell and sprinkle crumbs evenly over top. Garnish with cinnamon if desired. Cover exposed pie crust with foil to prevent burning.
4
Bake for 20-25 minutes or until filling is hot and bubbly and crumbs just start to brown.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #cranberries, #apricots